Ingredients

1 cup carrots, sliced on the diagonal
1 large onion, chopped
1 medium red capsicum, cut into strips
2 bok choy, roughly chopped
1 cup chopped snow peas
3 cups sliced fresh mushrooms
4 cloves of garlic, crushed and finely chopped
2 tbsp grated ginger or 1 tsp ginger powder
1 tbsp cayenne pepper
3 tbsp tamari
Juice of 1 lime
1 kg boneless chicken thighs, chopped into cubes
1 cup water (or home made bone broth)
1 can coconut milk (organic)
2 cups chopped fresh basil leaves
1-2 tbsp coconut oil

Method

Using a slow cooker or large pot heat 1 tbsp of coconut oil.

Add onion, carrot, capsicum, snow peas, bok choy, tamari, cayenne, garlic and ginger and cook for approximately 3 minutes.

Add chopped chicken and cook for a further 6 minutes, stirring occasionally until browned on both sides.

Add broth/water over chicken, cover and slow cook for 3 hours.

Stir in coconut milk, mushrooms and basil. Cook a further 20 minutes or until mushrooms are tender.

Stir in lime juice before serving.

Serves: 4