Ginger chicken courgetti noodles

Ginger chicken courgetti noodles

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.

Prep time:

Cooking time:

Total time:

Serves: 4

4 small chicken breasts, cut into strips

1 red onion, sliced

1 lime juice & zest

-1 small red chilies (according to taste)

1 orange or red pepper, sliced

1 tbsp soy sauce

1 tbsp vegetable oil

1 small bunch coriander, roughly chopped, saving some whole leaves for garnishing

400-500g courgetti

For the marinade

2 tsp lime juice

2-3 cloves garlic, finely minced/grated

3cm chunk of ginger, finely grated

2 tsp sugar

  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 can find out what Jo's been up to in her garden and kitchen at

Photographs: David Merewether
Recipes Type: Main Courses

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