stir-fried chicken with ginger

 

serves 2

 

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)

 

to serve

rice

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.