Chicken, ginger and lemongrass fried rice

Chicken, ginger and lemongrass fried rice
Serves 4
1 tbsp vegetable oil
400g chicken breast, sliced
320g mixed stir-fry vegetables
3 garlic cloves, crushed
3cm piece ginger, peeled and finely chopped
1 red chilli, finely chopped
1 lemongrass stalk, finely chopped
250g leftover rice
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp toasted sesame oil
1 tbsp rice wine vinegar

To serve:
30g cashew nuts, toasted and roughly chopped
Fresh coriander
Lime wedges
  1.  Heat the vegetable oil in a frying pan or wok over a high heat. Cook the chicken
    for five minutes until golden and cooked through. Remove from the pan and transfer to a plate.
  2. Add the stir-fry veg to the pan and cook for three minutes.
  3. Add the garlic, ginger, chilli and lemongrass and cook for another minute until fragrant.
  4. Add the cooked rice and fry for two minutes to coat.
  5. Return the chicken to the wok. Add the soy sauce, oyster sauce, sesame oil and rice wine vinegar and cook for two minutes.
  6. Serve in bowls, scatter over the cashew nuts, fresh coriander and serve with the lime wedges

Note: Cooked rice can be used as an alternative to leftover rice, if you wish.

Per serving: 400kcals, 9.7g fat (1.3g saturated), 56.8g carbs, 2.4g sugars, 27.4g protein, 3.1g fibre, 0.544g sodium