Yes organic chicken was involved with this meal, and I didn’t neglect to give it a good hour and a half to get all seasoned and delicious, but it wasn’t the main event in fact it was the Robin and the greens were the Michael and Christian of Batman-y tastiness (sorry George).
Also I missed brussels sprouts, they were the crowning joy of my meals those few days and my vegetable of the week.
Before you start cooking, make sure you have all windows open and the door to the smoke alarm is shut, ‘cos it’s gonna get haaat. We have the understated and eternally wise Nigel Slater to thank for the inspiration to this concoction.

2 stalks of lemongrass, stripped back to the soft centre and then finely chopped
1 grated thumb-knuckle piece of ginger
1/2 a deseeded red chilli, or however much you like finely chopped
2 grated cloves of garlic
1 finely chopped clove of garlic
3 free-range chicken breasts, cut into strips
2 tbsp prganic coconut oil
200g rougly chopped pak choi
200g halved brussels sprouts
2 finely sliced shallots
A roughly torn handful of coriander leaves
150g brown rice

– Put the chicken, garlic, chilli and lemongrass into a bowl with just over a quarter of the coconut oil, mix together and let it sit for about an hour.
– At the 20 minute mark, put the brown rice on to cook
– Loosely wash the greens and shake them of any excess water
– Get a wok hot, get the oil starting to smoke before adding the marinated chicken.
– Let the chicken cook until it starts to go golden-y, then turn to let the other side brown.
– Toss the rest garlic into the wok, but before it burns, add in the brussels sprouts and the pak choi.
– Mixing and turn them over two minutes until they wilt, the stems and brussels sprouts are tender.
– Grind over some freshly cracked black pepper and stir in the coriander.
– Serve in warm bowls with the freshly drained brown rice.