Categories
 20Mins Prep Time |
 20 Mins Cook Time |
 Skill Level |
Ingredients
- 100 milliliters Chicken Stock
- 2 tablespoons Honey
- 2 tablespoons Smooth peanut butter
- 350 grams Roast chicken Shredded
- ½ Lime Juiced
- 200 grams Courgette Spiralized
- 4 Spring Onions
- 1 Carrot Shredded
- 2.5 centimeter Root ginger Finely chopped
- 2 tablespoons Sesame Oil
- Pinch chilli flakes
- ½ Cucumber
- Fresh coriander, to garnish
Cooking Instructions
- Pour the chicken stock into a saucepan, add the ginger and bring to the boil. Remove from the heat and allow to cool for 15 minutes so that the ginger infuses the stock.
- Cook the Spiralized courgette for 10 minutes until soft.
- Put the peanut butter, honey, sesame oil and chilli flakes in a mini processor or a screw-topped jar with the chicken stock, and process or shake well to mix together. Add the lime juice to taste.
- Put the chicken, cucumber, carrot, spring onions and courgette noodles into a large bowl and add the dressing. Toss gently. Serve sprinkled with a few fresh coriander leaves.