This dish comes from Jacqueline Alwill's brilliant new cookbook, "Seasons to Share" (Murdoch Books). Made using free range chicken breasts, a hand mixed teryaki marinade and served with a raw zucchini noodle salad with coriander.
20 Minutes. Gluten Free. Dairy Free. Sugar Free.
2 x 180g free range chicken breast
2 garlic cloves
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
1 teaspoon sesame oil
1 large zucchini
1 spring onion
1 teaspoon black sesame seeds
3 sprigs coriander
In a bowl, combine premix sauce with grated ginger and crushed garlic. Slice chicken into large chunks approx 5cm and place in a shallow dish. Cover with 3/4 of the sauce.Season with salt and pepper. Reserve some for the zucchini noodles later. Mix to coat well. Set aside for 5-10 minutes.
Make zucchini salad
If you have a spirilizer, you can use that to make zucchini noodles. Otherwise, use a vegetable peeler and slice down the full length of the zucchini, rotating the zucchini as you go so the ribbons are similar in size. Combine zucchini noodles with roughly chopped coriander and finely sliced spring onion. Toss with remaining sauce for dressing.
Heat a large frying pan to a high heat with a drizzle of olive oil. Add chicken to pan with any remaining sauce and stir fry for 5-6 minutes. Remove from pan and set aside.
Place zucchini salad onto plates and top with chicken. Sprinkle the sesame seeds over the chicken.
This recipe was created by Jacqueline Alwill. For more information visit thebrownpaperbag.com.au
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