Quick & Easy Chicken Cabbage Stir Fry

Ingredients

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• 1 tablespoon coconut oil (plus a little extra added later)
• 400 g / 0.8 lb chicken breast or thigh meat, sliced into thin strips (bite-size)
• ½ teaspoon sea salt
• ¼ teaspoon white pepper (black is fine too, but white is more Asian in flavour)
• 1 teaspoon grated ginger
• 3 cups sliced Napa cabbage (1/2 medium cabbage)
• 250 g / 0.5 broccolini or broccoli florets (about 10-12 broccolini stems)
• 1 large carrot, sliced
• 2 cloves garlic, finely diced
• 1 teaspoon fish sauce
• 3½ tablespoons coconut aminos (or 3 tablespoons Tamari sauce)
• Juice of ½ lime (or 2 tablespoons, lemon juice can also be used)
• 1 teaspoon sesame oil

Instructions

1. Heat a tablespoon of coconut oil in a large frying pan or a wok over high heat. Once hot, add the chicken meat and sprinkle with salt and pepper. Cook for 3 minutes each side, then remove to a bowl with all the juices.
2. Place the pan back over high heat and add another teaspoon of coconut oil. Add the ginger, cabbage, broccolini and carrot and cook for 2 minutes, stirring frequently. Add a splash of water (about 2 tablespoons), garlic, fish sauce, coconut aminos sauce, lime juice and return the chicken meat to the pan. Mix through. Cook altogether for 2 more minutes, stirring frequently. Finally, drizzle with a little sesame oil and stir through. Serve while hot!

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