Ingredient:
4 skinless, boneless chicken breasts cut into 2.5cm (1 in) pieces
3tbsp sunflower oil
2 garlic cloves, crushed
2.5cm (1 in) piece of fresh root ginger, peeled and grated
½-1 fresh green chilli, halved, deseeded, and chopped
½ tsp sugar
Black pepper
600 ml (1 pint) chicken stock
1 stem of lemongrass, bruised
Grated zest of 1 lime
1×200 g can water chestnuts, drained rinsed, and sliced
1 small bunch of fresh coriander, coarsely chopped
Lime wedges, sliced spring onions, and peanuts, to garnish

Method:
Put the chicken into a dish, and add the oil, garlic, ginger, chilli, soy sauce, and sugar. Season with black pepper, stir well, then leave to stand for a few minutes.

Heat a non-stick wok of frying pan, add the chicken mixture, in batches if necessary, and stir-fry for 2-3 minutes or until lightly browned.

Pour in the stock, add any marinade left in the dish, then add the lemongrass, lime zest, water chestnuts, and coriander. Continue stir-frying for a few minutes more until the chicken is tender.

Taste the stir-fry and add more soy sauce, if you like. Serve at once, garnished with lime wedges, spring onion slices, and peanuts.