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.

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