Coconut & Ginger Chicken Stirfry

INGREDIENTS

• 1 tbsp oil, sesame, olive or coconut

• 1 red onion, chopped into thin wedges

• 4 garlic cloves, finely chopped

• 1 inch ginger, grated

• 500g chicken or tofu, diced

• 1/2 can coconut milk

• 1 tbsp fish sauce, oyster sauce or tamari

• juice of half a lime

Choose a few fresh veggies - whatever you have on hand!

• carrot, zucchini, red capsicum, broccoli, pumpkin, eggplant, celery, corn, beans, snow peas, sugar snap peas

METHOD

Heat the oil in a wok, add the onion and cook till soft. Add the garlic, ginger and hcicken and cook till chicken starts to brown.

Add the coconut milk, fish sauce and lime juice. Simmer for 5-10 min.

Add your veggies. Do this in stages if some need longer to cook than others. Eg pumpkin and eggplant will take 10 min, carrots 4 min, other veggies just 2 mins to retain crunch.

Serve with rice or noodles and optional garnish with coriander + roasted cashews.

HANDY TIPS

Add more coconut milk, fish sauce and lime for more of a soup style, and less coconut milk if you prefer less sauce.

Make it vegan: Substitute the chicken for tofu and the fish sauce for tamari.