Serves 1
INGREDIENTS:
1 tsp coconut oil
125g chicken breast, cup into 1 inch strips
1 inch ginger, grated
1 small carrot, grated
2 tbsp chives, chopped
20g fine green beans, cut into 1 inch pieces
75g broccoli, cut into small florets
½ red pepper, cut into 1 inch strips
½ tbsp & 1 tsp cider vinegar
1 tbsp tamari
1 tbsp tomato puree
1 tsp maple syrup
¼ – ½ hot chilli flakes (depending on your tolerance)
Pinch of black pepper
Pumpkin seeds to garnish
Method:
Melt the coconut oil in a pan over a medium heat
Fry the chicken strips in the oil for 2-3 minutes
Add the grated ginger, green beans, chives, broccoli and red pepper and fry for a further 4-5 minutes
While the chicken is cooking, spiralize the courgette and leave in a bowl with 1 tsp of the cider vinegar
Add the tamari, tomato puree, maple syrup, chilli flakes, black pepper and grated carrot into the pan
Fry for 1 minute until heated through
Place the courgetti in a bowl, top with the chicken stir-fry mixture and sprinkle over the pumpkin seeds, if using
This spicy chicken stir-fry with courgetti is one of my favourite weekday meals! Not only is delicious but it is also quick, cheap and easy to prepare. It’s naturally low fodmap, gluten free and refined sugar free. If you prefer, you can add the courgetti to the pan for 30-60 to heat it up. This chicken stir-fry is also great served with brown rice or noodles.