Serves: 2
Ingredients
 

• 1 tablespoon coconut oil (plus a little extra added later)

• 1/2 lb chicken breast or thigh meat, sliced into thin strips (bite-size)

• ½ teaspoon sea salt

• ¼ teaspoon white or black pepper 

• 1 teaspoon grated ginger

• 3 cups sliced Napa cabbage (1/2 medium cabbage)

• about 10-12 broccolini stems

• 1 large carrot, sliced

• 2 cloves garlic, finely diced

• 1 teaspoon fish sauce

• 3½ tablespoons coconut aminos 

• Juice of ½ lime (or 2 tablespoons lemon juice can also be used)

• 1 teaspoon sesame oil

Instructions
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.
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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