RECIPE: Chilli Coconut Chicken

I'm going to try and start blogging a few recipes that I've put together or found on the Internet that have made eating alot of meat and vegetables that little bit more interesting.  This is a Phase 2 recipe as now I'm introducing a few things back into my diet - in the case of this recipe coconut milk.  So here goes:

Serves 2

1 chilli finely sliced (if you don't like food so hot then deseed and slice)
1 heaped tsp finely chopped or grated ginger
1 teaspoon of organic virgin coconut oil
2 chicken breasts, washed and sliced into thin strips
1 bunch spring onions
1 pepper chopped into chunks
200g broccoli florets
1/2 carton about 200ml organic coconut milk
20g organic dessicated coconut

Heat the coconut oil in a large pan or wok on a medium heat, then add the chilli and ginger for a few minutes stirring occasionally to prevent sticking/burning (you don't want this to brown just to soften).  Next turn the heat up a little and add the chicken.  Once the meat is sealed (about 3-4 minutes) add in the vegetables and sautee for a few minutes until the onions and peppers being to soften a little.  Add in the coconut milk, stir and put a lid on the pan and leave stirring occasionally for about 5 minutes or until the broccoli is cooked to your liking (I prefer mine a bit perky).  Once you are happy that the broccoli and chicken are cooked (the chicken may take longer if you have cut it into larger strips/chunks) turn the heat off and sprinkle over the dessicated coconut.

I had this on its own but if you want you could serve the chicken over more lightly steamed vegetables.

Enjoy!

Nutrition Information (per serving)
Calories: 456
Carbohydrates: 20g
Fat: 21g
Of Which Saturates:16g
Protein: 44g
Fibre: 8g