stir-fried chicken with ginger
150 g organic chicken breast fillets
1 red pepper, cut into thin stripes
1-2 spring onions, sliced lengthways
1 tablespoon coconut oil
salt + pepper (or chilli)
for the marinade
1/2 cm fresh ginger, peeled and finely chopped
1 clove of garlic, peeled and finely chopped
2 tablespoons tamari (soy sauce)
toasted sesame oil (optional)
Combine the ingredients for the marinade in a small bowl. Cut the chicken into bite-size pieces and add it to the marinade. Mix it with a spoon and let it rest for 10 minutes.
Then heat the coconut oil in a wok or a pan over high heat. When hot, add the marinated chicken. Stir-fry for 3-4 minutes until the chicken has turned white and almost cooked through.
Add the pepper and the spring onions. Stir-fry for 2-3 minutes.
According to taste add salt, pepper, and toasted sesame oil. Serve with hot rice.