Vegan Coconut Lemongrass Stir Fry with Brown Rice

1. Cook the brown rice according to package directions.

2. Heat a large skillet or wok over high heat with a little oil.

3. Add garlic and red onion, stir-fry for 1-2 minutes until fragrant.

4. Add carrot, sugar snap peas, and baby corn, stir-fry until vegetables are slightly tender.

5. Add chicken style pieces and cook until heated through.

6. Pour in the ready-made coconut and lemongrass sauce and stir to combine.

7. Add spinach and cook until wilted, about 1-2 minutes.

8. Serve the stir-fry over the cooked brown rice.

Notes

1. This is a quick and easy meal using ready-made sauce for simplicity.

2. Nutritional information per serving: 587 calories, 36g protein, 60g carbs, 19g fat.