Creamy Coconut & Lemon Chicken Stir Fry

1 tbs oil
450g (1lb) boneless, skinless chicken breast, sliced
1 red pepper, sliced
100g (4oz) spring onion, sliced
2 tsp cornflour
300ml (1/2 pint) chicken stock
1 tsp Thai fish sauce
2 tsp light soy sauce
2 tsp honey
Zest and juice of 1 lemon
75g (3oz) creamed coconut

2 tsp Schwartz Easy Stir Fry Lemon Grass, Ginger & Coconut
1 tsp Schwartz Coriander Leaf

STEP 1

Heat the oil in a wok or large frying pan and fry the chicken for 5-6 minutes until browned. Add the pepper and fry for 2-3 minutes. Add the spring onions and fry for a further minute.



STEP 2

Blend the cornflour with the remaining ingredients and add to the pan. Bring to the boil, stirring and simmer for 3-4 minutes.



STEP 3

Serve with rice or noodles.
Serves 4 EASY Cook 15 mins