Thai Chicken Courgetti with Spicy Peanut Sauce Recipe
- 2 chicken breasts without skin
- 4 courgettes
- 2 carrots
- 1 red pepper
- 3 garlic cloves
- 3 1 inch pieces of ginger root
- 1 lime
- 1 small bunch of coriander
- 1 small handful of sesame seeds
- 4 tbsp of peanut butter
- 4 tbsp of filtered water
- 2 tbsp gluten free tamari soy sauce
- 1 tbsp coconut oil
- crushed red or black pepper to taste
Crush the garlic. Peel and grate the ginger. Add both to a medium bowl.
Add the peanut butter, tamari, water, lemon juice and crushed pepper to the bowl and mix. Set aside.
Wash and dry the carrots and courgettes before spiralizing them into noodles.
Preheat a pan over a medium heat. Add the coconut oil.
Cut the chicken horizontally to make thin fillets (this will speed up cooking time). Season to taste.
Add chicken to pre-heated pan and cook until golden brown, approx. 3-5 minutes per side. (Option to cook vegetables in a separate pan until tender).
Mince the coriander and add to the (cooked or raw) noodles.
Once cooked, slice chicken into bite-sized pieces and add to noodles.
To serve, pour sauce over the chicken noodle mixture and sprinkle with sesame seeds.