- 500 grams skinless chicken breast, thinly sliced
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1 tsp turmeric powder
- salt and pepper to taste
- 1 tbsp coconut oil
- 1 brown onion, sliced
- 2 cm fresh ginger, minced
- 1 fresh chilli, chopped (optional)
- 3 carrots, sliced
- 1/2 head of broccoli, chopped into florets
- 1/4 purple cabbage, chopped roughly
- 1 large capsicum, sliced and seeds removed
- 1/2 bunch of kale, roughly chopped with stems removed
- 2 tbsp soy sauce
- 1/4 cup oyster sauce
- 2 tsp fish sauce
- 1/2 cup water
- 2 tsp sesame oil
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In a small bowl, mix the sliced chicken with the ground coriander, ground cumin, turmeric powder and salt and pepper, ensuring it is evenly coated.
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Heat a wok (or large saucepan) over a high heat. Add the coconut oil and allow to melt completely. Place the chicken in the wok or frypan, and allow to brown on all sides (about 4-5 minutes). If you are using a wok, push the chicken to the sides of the wok as this is the hottest part.
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Meanwhile, steam the carrot and broccoli for a couple of minutes in the microwave. It should still be crunchy but slightly softened.
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Once the chicken is browned, remove from the pan, place in a bowl and set aside. Add the brown onion, garlic and chilli to the wok or fry pan, and allow to cook for about 2 minutes.
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Add the carrot, broccoli, cabbage and capsicum to the wok or fry pan. Cook, stirring every minute or so, until the vegetables have cooked down and started to soften - about 5 minutes
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Add the chicken back into the wok or fry pan, along with the kale, and stir to combine. Pour in the soy sauce, oyster sauce, fish sauce and water, stirring to coat all the stir fry. Cook for a couple of minutes until the vegetables are tender.
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Before serving, add the sesame oil and stir to coat. Serve over jasmine rice or by itself.