Directions:
- Trim chicken breasts and cut into 2cm cubes.
- Finely chop ginger, lime leaves, shallots, chillies, lemongrass and coriander root.
- Heat the oil in a wok over a medium heat.
- Add all the chopped spices and heat, stirring constantly, for 1 minute.
- Add chicken and keep stirfrying for a further 2-3 minutes until the chicken is sealed and slightly golden.
- Stir in the coconut milk, season and bring to the boil.
- Allow to simmer for 7 minutes.
- If you prefer the sauce a little thicker, keep simmering for a further couple of minutes, allowing it to turn a slightly deeper gold colour.
- Serve with rice and stir-fried vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.23 Kcal (600 kJ) | ||
| Calories from fat | 53.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.91g | 9% | |
|---|---|---|---|
| Cholesterol | 6.15mg | 2% | |
| Sodium | 93.09mg | 4% | |
| Potassium | 400.91mg | 9% | |
| Total Carbs | 19.37g | 6% | |
| Sugars | 7.81g | 31% | |
| Dietary Fiber | 3.17g | 13% | |
| Protein | 5.34g | 11% | |
| Vitamin C | 40mg | 67% | |
| Iron | 1.3mg | 7% | |
| Calcium | 40.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 111.73 Kcal (468 kJ) | ||
| Calories from fat | 41.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.61g | 9% | |
|---|---|---|---|
| Cholesterol | 4.8mg | 2% | |
| Sodium | 72.62mg | 4% | |
| Potassium | 312.74mg | 9% | |
| Total Carbs | 15.11g | 6% | |
| Sugars | 6.09g | 31% | |
| Dietary Fiber | 2.48g | 13% | |
| Protein | 4.16g | 11% | |
| Vitamin C | 31.2mg | 67% | |
| Iron | 1mg | 7% | |
| Calcium | 31.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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