Coco chicken

Prepare veg:

Dice 2 spring onions, 1 green chilli, 2” piece of fresh ginger, quarter red bell pepper, 1flat mushroom and 4 garlic cloves.

Cut 1 carrot in matchstick sized pieces.

Thin slice cauliflower florets (about one eighth of a cauliflower).

Soak 1 handful of egg noodles in a bowl of hot water for 5 minutes.

Thinly slice half a chicken breast.

Heat 1 tbsp coconut oil in a deep fry pan or wok. Add the chicken and seal on all sides. Remove and set aside.

Add the carrot, cauliflower and onions, stir for 2 minutes.

Add the pepper, chilli, ginger, garlic cloves and mushrooms and 2 tbsp frozen cut green beans. Fry for 2 minutes.


Add 1 tbsp. water around the edges of the wok / fry pan.

Return the chicken to the pan with 1tsp turmeric and 1 tsp light soy sauce, half tsp salt, 1 tbsp finely diced fresh coconut and the drained egg noodles. Fry for 2 minutes.

Plate up and drizzle olive oil over then serve with a topping of linseed with gobi berries and raspberries.




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Italien Gorgonzola Dop  used in my Scallops, chorizo with white kidney beans recipe.