Preparation

Cook the chicken: Heat the coconut oil (¼ Tbsp) in a skillet or wok over medium-high heat. Add the sliced chicken thighs (5 oz) and stir-fry until browned and cooked through, about 4-5 minutes. Remove and set aside.

Sauté the aromatics: In the same skillet, add the lemongrass (1 Tbsp), ginger (1 tsp), and red chili (1 Tbsp.)  Sauté for 1-2 minutes until fragrant.

Add the vegetables: Toss in the snow peas (¼ cup) and julienned carrots (¼ cup.)   Stir-fry for another 2-3 minutes until the vegetables are tender but still crisp.

Add coconut milk: Pour in the coconut milk (¼ cup) and stir to combine. Let it simmer for 1-2 minutes until slightly thickened. Season with salt and pepper to taste.

Finish the stir-fry: Return the cooked chicken to the skillet, along with the bean sprouts (¼ cup.)  Toss everything together until well coated in the coconut milk sauce. Cook for another 1-2 minutes until heated through.

Serve: Plate the stir-fry and garnish with fresh cilantro (1 Tbsp) and a squeeze of lime. Serve warm.

Tips: For extra spice, increase the amount of red chili or add a pinch of chili flakes.  For the lemongrass preparation, make sure to finely chop or mince the lemongrass, using only the tender inner stalk to avoid toughness.