This recipe is from the eatdrinkpaleo site – it is rich in flavour and quick to make. You can do it meat free if you want a vegetarian version. I recommend a good plain tempeh, as it is naturally fermented and contains iron and B12, as well as healthy bacteria for the gut. For those wanting to avoid soy, The Byron Bay Tempeh co make 3 soy free versions which taste amazing!
- 1 tablespoon coconut oil (plus a little extra added later)
- 400 g chicken breast or thigh/tofu/tempeh 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) – regular cabbage is OK
- 250 g broccolini or broccoli florets (about 10-12 broccolini stems)
- 1 large carrot, sliced
- 2 cloves garlic, finely diced
- 1 teaspoon fish sauce (optional)
- 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
- Heat a tablespoon of coconut oil in a large frying pan or a wok over high heat. Once hot, add the chicken/tofu/tempeh and sprinkle with salt and pepper. Cook for 3 minutes each side, then remove to a bowl with all the juices. (vego version may need only 2 minutes)
- 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/tamari, lime juice and return the chicken/tofu/tempeh 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!