Slice the chicken thighs in 1 cm (1/2 inch) broad strips and place them in a bowl. Add the coconut amino, 2/3of the onion and garlic, the ginger and combine. Allow to marinate for an hour.
Meanwhile, remove the base of the mustard leaves and cut them in bite size pieces.
Heat half of the oil in a skillet; add the remainder of the onion followed by the mustard leaves. Stir fry the vegetables, stirring them regularly for 4 to 5 minutes. The vegetables should have softened by now but still have a crunchy texture. If this is not the case add a little water to the pan, which will steam them through.
Remove the vegetables from the pan and keep warm in a covered bowl.
Add the remaining olive oil to the pan and let it become smoking hot, add the chicken and stir-fry, scoop them constantly around, they should be cooked and brown in 3 to 4 minutes.
Divide the mustard leaves over plates and top with the chicken strips.
Nutritional values are manually calculated and based on the ingredients specified. Nutritional value per serving: Calories: 333.8 Fat: 19.5g. Saturated Fat: 3.4g. Sodium: 195.3mg. Carbohydrate 7.3g Protein: 32.1g. Dietary fibre: 1.0g.