Great Asian Chicken Salad with Courgetti
1 tsp. OKONATUR RED PALM OIL
1 pepper, chopped
2 chicken breasts, cut into bite-sized pieces
10 closed cup mushrooms, sliced
3 oz mange tout
1 spring onion, chopped into 2cm slices
3 oz red cabbage
2 oz green beans
3 tbsp. tamari
2 tbsp. sweet chilli sauce
Optional - Marinate the chicken breasts in extra tamari and sweet chilli sauce for 1 hour.
Melt the OKONATUR RED PALM OIL, in a frying pan, on a low to medium heat and adding the pepper. The longer it cooks on a low heat, the softer it will be. While the pepper is cooking, spiralise the courgette. If you don’t have a spiraliser, cut the courgettes lengthways as thinly as possible, then across into very fine strands.
Once the pepper begins to soften, add in the chicken breast. After 2-3 minutes, add the mushrooms, mange tout, spring onion, red cabbage and green beans and cook for a further 5 minutes.
Once the ingredients are cooked to your preference, add in the tamari and sweet chilli sauce and stir well. You may find you want to add more sauce.
Serve on top of the courgetti.