Costs under R75
Serves 4
Preparation Time 25 minutes
Cooking Time 30 minutes

• 8 eggs, beaten
• 4 chicken breasts, cut into thin strips
• 15ml olive oil
• 2 cloves garlic, chopped
• 2 red chillies, chopped
• 1 thumb-sized piece of fresh ginger, peeled and chopped
• 80g baby spinach, pak choi or bok choy leaves
• 150g cherry tomatoes
• 160ml coconut milk

1 Heat a small non-stick pan over high heat. Add some of the beaten egg mixture to the pan and swirl it around to cover the base, as you would with a pancake. Cook for 30 seconds until golden brown, turn and fry for another few seconds. Repeat this process to make 8 to 10 ‘pancakes’.
2 Stir-fry the chicken in olive oil until golden brown and just cooked. Remove from the pan and add garlic, chilli, ginger, greens and tomatoes and fry for 2 minutes. Add the coconut milk and allow it to reduce by half. Combine the vegetable mixture and chicken, and divide it between the pancakes. Serve with soya or plum sauce.

Text and image: Home magazine