Thai Style Chilli Chicken on brown rice (Serves 4 at 10 pro points per serving)

2 garlic cloves, crushed
1 lemongrass stalk, very finely chopped
1 tbsp grated ginger
1 red chilli, deseeded and finely chopped
2 tbsp chopped coriander
4 tbsp lime juice
1 tbsp soy sauce
350g skinless chicken breast
300g brown rice
4 shallots, thinly sliced
1 medium carrot, cut into fine strips
100g mangetout
2 pak choi, heads roughly shredded

1. In a bowl mix together the garlic, lemongrass, ginger, chilli, coriander, lime juice and soy sauce. Add the chicken strips, cover and leave to marinate for 30 mins or more if you have time.

2. When ready to eat, cook the brown rice in lightly salted boiling water as per the packet instructions.

3. Ten mins before the rice is ready, heat some cooking spray in a wok. Lift chicken out of hte marinade juices and stir-fry for 5-6 mins, then add shallots, carrot and mangetout. Stir-fry for another 2-3 mins, then add the pak choi and marinade juices and cook until wilted. Drain the rice and serve with the chilli chicken.