Heat half the sunflower oil in a wok and stir-fry chicken until golden brown, then remove and set aside.
Heat remaining oil and fry onion, garlic and ginger until soft. Add the vegetables and stir-fry until almost tender.
Return the chicken to wok with lemon grass, KNORR Chicken Stock Pot, water and sweet chilli sauce and stir-fry 1-2 minutes longer.
Remove from heat, stir through mint and coriander and serve with rice.
BETTER FOR YOU TIPS: Serve this tasty, fragrant dish with a helping of wild rice