Chicken and Lemongrass Stir Fry with Coconut Broth

Serves: 4 Persons

Preparation Time: 15 min

Cooking Time: 16 min

Ingredients

• 2 spring onions
• 3 sticks of fresh lemongrass
• 10 g fresh ginger (peeled) (±1 in.)
• 2 garlic cloves (peeled)
• 680 g chicken breast (±1.5 lb)
• 45 ml neutral oil (sunflower or canola) (±3 tbsp)
• 500 ml coconut milk (±2 cups)
• Salt and pepper or chili powder
• 2 medium sized pak choy / bok choy (total 325 g / ±11 oz)

Instructions

1. Cut off green part of spring onion and set aside. Finely chop white part of spring onion, lemongrass, ginger and garlic.*
2. Cut chicken into approx. 3-4 cm (±1.5 in.) pieces.
3. Pour oil in the Tupperware Cast Iron Collection Skillet and preheat on high heat for approx. 2 min. Add chicken and sear until golden brown on all sides (approx. 6 min.).
4. Add chopped onion, lemongrass, ginger and garlic and saute for 2 min.
5. Add coconut milk, salt and pepper or chili powder. Simmer on medium heat for approx. 3 min.
6. Meanwhile, thinly slice pak choi and onion greens. Add them to chicken, and simmer for 2-3 min. while stirring from time to time.
7. Serve with rice.

Tip:
*Use the SuperSonic Chopper Compact for super fast, even and fine chopping of white part of the spring onion, lemongrass, garlic and ginger.