Prep time:

Cooking time: 30 minutes

Total time:

Serves: 4

4 Small Chicken Breasts, Cut into Strips

1 Sliced Red Onion

1 Lime Juice and Zest

1.5 Small Red Chilies

1 Orange or Red Pepper (Sliced)

1tbsp Soy Sauce

1tbsp Vegetable Oil

1 Small Bunch of Coriander

450g Courgetti

2tsp Lime Juice

1.5 Garlic Cloves

3 cm Chunk of Ginger

2tsp Sugar

This stir-fry uses spiralized courgettes instead of noodles (obtainable at the supermarket – no spiralizer required), so is stodge (and gluten) free. Courgettes and chicken combine well with the other health-giving ingredients for a clean and bright light lunch or supper.

  1. Place the strips of chicken in a bowl and add marinade ingredients. Leave, covered in the fridge, for at least an hour.
  2. The trick with stir-fry is not to overcook the vegetables, so fry the marinaded chicken separately for around 10 minutes first, as this must be well cooked. Once the chicken is cooked, put a pan of water on the hob and steam the courgetti for around 3 minutes. Add the other stir-fry ingredients to the chicken, and fry for 2-3 minutes (i.e. not long). Pile courgetti into bowls and place chicken stir-fry on top. Garnish with coriander and serve.

NB: If you’re still in the depths of Christmas leftovers, you can use turkey instead of chicken in this dish.

You may also like

Caramelised onion, bean & broccoli gratin with Alsop & Walker Smoked Mayfield Cheese

This is a wonderful side dish, or a delicious main course with a crisp green salad. The Alsop & Walker Smoked Mayfield, caramelised onions and soft beans are a match made in heaven. Make in advance and bake when ready...

Chicken, mushroom & leek soup with orzo

This is the such a bowl of incredible, deep flavour… the magical combination of beautiful mushrooms with leek and chicken. It’s full of protein and fibre, and yet feels so indulgent. You can use any mushrooms you choose – here...

Warm squash & mushroom salad with Alsop & Walker Ewe Eat Me Cheese and caramelised nuts 

What I love about this salad is both the beautiful flavour and the differing textures. I have used white oyster mushrooms from Basil’s Fungi Farm, but equally a brown chestnut would work well too.