Name: Lime, Lemongrass and Chilli Chicken Stir-Fry
Prep time: 20 min
Cook time: 10 min
Ingredients: 2 stems lemon grass, white part only, crushed and chopped; 2 tbsp lime juice; 1 tsp ground turmeric; 2 garlic cloves, peeled; 1 small red bird's eye chilli, deseeded; 2 tbsp peanut oil; 750g chicken thigh fillets, trimmed and cut into 3cm pieces; 2 green onions (shallots), trimmed and thinly sliced; 1/2 cup reduced fat coconut milk; 2 tsp sugar; 1 tbsp fish sauce; 1 bunch baby bok choy, trimmed and roughly chopped; Coriander leaves, rice noodles, lime wedges and extra sliced chilli, to serve

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Place lemon grass, lime juice, turmeric, garlic and chilli into a small food processor. Season with salt. Process until mixture forms a paste
Heat oil in a wok over high heat. Add lemon grass paste and cook, stirring for 1 minute. Add chicken and stir-fry for 3-4 minutes until almost cooked through. Reduce heat to medium-low. Add green onions, coconut milk, sugar and fish sauce. Gently simmer (do not allow to boil) for 3 minutes
Toss through bok choy until just wilted. Sprinkle with coriander leaves. Serve with rice noodles or jasmine rice, lime wedges and extra chilli

Tips & Hints:

The exotic blend of lime, lemon grass and chilli comes to life when paired with the refreshing combination of Guava & Pear. The real rewards of food and flavour combination appear when the chilli meets the guava creating a harmony between the sweet and the spicy.

Place lemon grass, lime juice, turmeric, garlic and chilli into a small food processor. Season with salt. Process until mixture forms a paste
Heat oil in a wok over high heat. Add lemon grass paste and cook, stirring for 1 minute. Add chicken and stir-fry for 3-4 minutes until almost cooked through. Reduce heat to medium-low. Add green onions, coconut milk, sugar and fish sauce. Gently simmer (do not allow to boil) for 3 minutes
Toss through bok choy until just wilted. Sprinkle with coriander leaves. Serve with rice noodles or jasmine rice, lime wedges and extra chilli

Tips & Hints:

The exotic blend of lime, lemon grass and chilli comes to life when paired with the refreshing combination of Guava & Pear. The real rewards of food and flavour combination appear when the chilli meets the guava creating a harmony between the sweet and the spicy.

Place lemon grass, lime juice, turmeric, garlic and chilli into a small food processor. Season with salt. Process until mixture forms a paste
Heat oil in a wok over high heat. Add lemon grass paste and cook, stirring for 1 minute. Add chicken and stir-fry for 3-4 minutes until almost cooked through. Reduce heat to medium-low. Add green onions, coconut milk, sugar and fish sauce. Gently simmer (do not allow to boil) for 3 minutes
Toss through bok choy until just wilted. Sprinkle with coriander leaves. Serve with rice noodles or jasmine rice, lime wedges and extra chilli

Tips & Hints:

The exotic blend of lime, lemon grass and chilli comes to life when paired with the refreshing combination of Guava & Pear. The real rewards of food and flavour combination appear when the chilli meets the guava creating a harmony between the sweet and the spicy.

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