March 7, 2017

Suits all phases – Serves 4 to 6


1 Tbsp coconut oil
1 kg skinless chicken thigh fillets, cut into thin strips
3 red or yellow capsicums, seeded and sliced thinly
1 red onion, halved and thinly sliced
1 orange, zest and juice
1 Tbsp minced fresh ginger
3 cloves garlic, minced
½ cup sliced spring onions
6 – 8 iceberg or butter lettuce leaves


  1. Heat the coconut oil in wok over high heat. Add the chicken and cook, stirring, for 2 minutes. Add the capsicum and onion and stir for 2 to 3 minutes to soften the vegetables. Remove from the wok and keep warm.
  2. Wipe the wok with paper towel. Add the orange juice and bring to the boil. Add the ginger and garlic and cook for 1 minute.
  3. Return the chicken mixture to the wok, and stir in the zest and spring onions.
  4. To serve, pile the chicken mixture into the lettuce leaves, fold or roll the lettuce, and eat with your hands
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