400g chicken breast chunks
1 stalk lemon grass, shredded finely
1.5cm piece fresh root ginger, finely chopped
1 tbsp garlic infused oil
2 tbsp sesame oil
200g pack baby leaf spinach
1 red chili, deseeded and sliced
2 tbsp gluten free soya sauce
1 bunch coriander
Mix the chicken with the lemon grass, ginger, garlic infused oil and half the sesame oil and marinate for 5 minutes.
Heat the remaining oil in a wok or frying pan and add the chicken. Stir-fry for 5–7 minutes until the chicken is browned and almost cooked through.
Add the spinach and chili to the pan and continue to cook for 3–4 more minutes until the spinach is wilted and the chicken is cooked through with no pink meat.
Stir in the gluten free soy sauce and cook for a minute. Serve with steamed rice or rice noodles and garnish with coriander.
Recipe adapted from: Good Food