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
- 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.
- 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.
- Return the chicken mixture to the wok, and stir in the zest and spring onions.
- To serve, pile the chicken mixture into the lettuce leaves, fold or roll the lettuce, and eat with your hands