Lemongrass and Ginger Chicken with Zucchini Spiral Noodles
Zesty lemongrass with ginger gives this chicken dish some life, served with zucchini noodles but you could also have this with your favourite salad or steamed vegetables
Print Recipe Lemongrass and Ginger Chicken with Zucchini Spiral Noodles
Combine the sauce ingredients together in a bowl.
Cut the chicken breasts in half to make them thinner and quicker to cook. Add half a tablespoon of the coconut oil into a hot frying pan and cook the chicken breasts Set aside and keep warm.
Add the remaining coconut oil to the same frying pan and stir fry red onion until soft. Next, add the zucchini noodles and cook until they are warmed through but still have a bite to them. Now, add the sauce and let the flavours blend in while the sauce reduces a little.
Divide the noodles on the serving plates, place the warm chicken breast on top and garnish with crushed peanuts and bean sprouts. Serve with lime wedges.