Coconut Chilli Chicken and Greens

This weekend I side-stepped the temptation to order in a takeout by whipping up this one pan speedy supper. Admittedly it still requires washing up the one pan but at least it doesn't result in the ingestion of unwanted MSG and other nasties which inevitably lead to a whole host of unpleasant gut and health issues.

Coconut Chili Chicken and Greens

Coconut Chilli Chicken and Greens

Serves 2 (increase accordingly for more people)

Grain-free, Gluten-free, Dairy-free, Refined Sugar-free

Ingredients:
2 chicken breasts (feel free to use thigh or leg meat)
250g brussel sprouts, washed, trimmed and halved or quartered if large
large handful of kale, washed, dried and sliced
large handful of spring greens, washed, dried and sliced
1 chili (red or green), finely chopped
2 inch root ginger, finely shredded
2 spring onions, chopped
1/2 cup coconut cream (from top of a can of coconut milk)
1tbsp coconut oil
Salt to taste
Japanese Seven Spice mix (optional)
Unsalted cashew nuts, toasted preferable (optional)

Instructions:
1. Heat coconut oil in a wok or skillet over medium to high heat.
2. Fry the chicken until lightly browned all over.
3. Add the spring onions, ginger and chili to the pan and stir fry for a couple of minutes to release the aromas and soften the onions.
4. Add the sprouts, kale and spring greens, tossing all ingredients together to coat everything in chili and ginger.
5. Pour in the coconut cream, turn down the heat slightly to medium and sautee for approximately 5 minutes, or until the vegetables are al dente (or cooked to your preference).
6. Season with salt to taste and transfer to bowls.
7. Scatter over a few cashew nuts and sprinkle with Japanese Seven Spice mix if using. Serve immediately.