Soy and Ginger Chicken with Courgetti - Recipe

After a month of feasting on decadent treats throughout December, it’s time for me to try out some healthy meals this January.

Although I don’t go all out and go full vegan, I do make a conscious effort to include more healthy dishes into my meals this month. This asian inspired soy and ginger chicken is strong on flavour but low on calories. I’ve combined this with courgetti instead of traditional rice or noodles for extra nutrition.

The main ingredients in the chicken marinade ooze delectable flavour profiles such as chillies, soya and ponzu sauce, and ginger powder. When combined with high quality free range chicken breast, a delicious and tasty meal is the result. I ordered my chicken as part of my Athleat RepBox meat subscription box. This regular meat subscription box means I can rely on monthly deliveries which I have the ability to amend whenever I fancy a change.

Try this recipe as a mid-week dinner or an appetising lunch dish to get you through the day ahead.

Preparation time: 15 minutes (prepare an hour or two in advance to let chicken marinate)
Cooking time: 30 mins
Feeds: 3-4 people

Ingredients:

• 3 minced garlic cloves

• 2 tsp ginger powder

• 2 tbsp honey

• 2 tbsp soya sauce

• 1 tbsp ponzu sauce (optional)

• 2 tbsp Black sesame seeds

• 2 tbsp White sesame seeds

• 2 small thinly sliced chillies

• ½ lemon

• 2 courgette

• Olive oil

Method:

• In a large bowl add the garlic cloves, ginger powder, honey, soya sauce, black sesame seeds and ponzu sauce if you are using this.

• Add the thinly sliced chillies and the juice of half a lemon to the marinade. Mix the ingredients well with a spoon or whisk.

• Next add the chicken and make sure they are well coated. Leave this to marinade for minimum 30mins to 2 hours.

• Pre-heat the oven. Once the chicken breasts have had enough time to marinate, place them in kitchen foil and pour any additional marinade mixture on top.

• Gather the foil to cover the chicken, leaving a small hole at the top.

• Cook at 180 degrees in the oven for 30mins.

• Whilst the chicken is cooking prepare the courgetti. Use a spiraliser to cut two courgette into noodles. If you don’t have one, use a potato peeler and then cut the slices into makeshift noodles. Add to a very hot wok and stir fry for 3-4mins with a little cooking oil. Add lemon juice, white sesame seeds and seasoning halfway through cooking.

• Once the chicken is piping hot, leave to the side. Collect and sieve the cooking juices into a small pot and over a high heat. It should be runny to begin with but will thicken after 1-2 minutes. Take off the heat and keep aside.

• Slice and serve the chicken on top of the courgetti and drizzle the thickened sauce on top. Enjoy!

Let me know if you try this recipe at home in the comments below!

In collaboration with Athleat - recipe and all opinions are my own.

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