This meal was as good as any restaurant for sure! It was easy to make, and tasted amazing! Ted and I have always been fans of stir fry dishes. I think we always enjoy the combinations of sauces, garlic, ginger and soy. I skipped the rice as the side dish and made 100 calorie egg rolls for a side. We enjoyed this meal a lot!
- 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 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)
- 2 cups broccoli florets
- 1 large carrot, sliced
- 2 cloves garlic, finely diced
- 1 teaspoon fish sauce
- 3½ tablespoons coconut aminos (or 3 tablespoons lite soy sauce)
- Juice of ½ lime (or 2 tablespoons, lemon juice can also be used)
- 1 teaspoon sesame oil
- 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, broccoli 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!