500g Chicken breast sliced into thin strips Juice of 1 lemon 1 tbsp olive oil 1 chili or 1/2 tsp dried chili 1 tbsp fish sauce 1 clove fresh garlic Ginger the size of garlic clove grated finely 2 tbls coconut aminos Coconut oi for stir frying chicken
Place all ingredients except chicken and coconut oil in a bowl and mix well, add thinly sliced chicken to the marinade, mix through, cover with glad wrap and place in fridge for up to 1 hour.
Heat coconut oil in a wok or frypan, when hot add small amounts of chicken at a time. You will only need to cook for a few minutes each side till cooked through.
Make up your favourite salad ingredients and top with the chicken.
P.S. Avocado and coriander go really well with this!