I am a big fan of cooking from scratch and we do so most nights in the week. Sometimes though, there are those times when having something in the fridge to whip up quickly really is necessary whether you have been to the gym after work, gotten home late or are just too tired to faff on in the kitchen. I’m always on the lookout for products I can involve in my cooking which are tasty, quick and low in Smart Points so my discovery of this lovely stir fry sauce in Tesco was a delight.
I’m always dubious of ‘packet’ sauces as sometimes they can be watery, bland and tasteless but this one was quite the opposite. My husband, who isn’t usually a fan of coconutty dishes, wolfed this down in less than five minutes. The best thing about this stir fry is that it can be made in the same amount of time it takes to cook the rice. Its a new favourite of ours as not only is the sauce only £1 but it lasts a good couple of weeks in the fridge and can even be frozen for use at a later date.
Top tip: If you are really pushed for time (or just feeling a bit lazy) you could use a 100g packet of the microwaveable basmati rice for the same amount of points as that stated below.
Speedy Coconut Chicken and Lemongrass Stir Fry
Serves 2 = 11sp per person
3 cloves garlic, peeled and crushed
Thumb size piece of ginger, peeled and grated
1 onion, finely sliced
2 x 165g chicken breast, cubed
1 red pepper, diced
Handful of mangetout and baby corn
1 sachet of Tesco Coconut and Lemongrass Stir Fry Sauce (this is 8sp in total)
Pinch of crushed chillies
Salt and pepper to taste
Sprinkle of fresh coriander, chopped (optional)
100g basmati rice
In a saucepan cook the rice according to the packet instructions.
Next spray a large frying pan with 1kal, heat and fry the onion for 5 minutes until it starts to soften (add a little water if the pan gets too dry). Add the garlic, ginger and chicken, season with salt and pepper and fry for another 6-8 minutes until the chicken is cooked through. Add the pepper, mangetout and baby corn, fry for another 3-4 minutes (until the vegetables are cooked to your liking, I like them crunchy) and then add the packet of stir fry sauce. Turn the heat to low, add the crushed chillies and then season with salt and pepper to your taste. Simmer for a few minutes until the sauce has combined nicely with the vegetables.
Drain the rice and pop into a bowl. Top with the stir fry mix. Finish with a sprinkle of fresh coriander.