Fragrant Lemongrass Chicken and Veg Stir-Fry

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken to the pan and season with salt and pepper. 

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Meanwhile, zest and cut the lime into wedges.

b) Add the coleslaw mix to the chicken. Stir-fry until slightly softened, 1-2 mins. Add a drizzle of oil if needed.

a) In a small bowl, combine the ginger, garlic & lemongrass puree, ketjap manis, soy sauce and sambal (use less if you'd prefer things milder).

b) Mix in the water for the sauce (see pantry for amount), then set aside.

a) When the chicken is cooked, stir the sauce mixture into the pan and cook until thickened slightly, 1-2 mins.

b) Add a squeeze of lime juice from a lime wedge and a splash of water if it's a little too thick.

c) Taste and season with salt, pepper and a squeeze more lime juice if needed.