Oriental Chicken with Zucchini Noodles

Oriental Chicken with Zucchini Noodles



These noodles can be made using a spiral vegetable slicer but they are just as easy to do with a julienne peeler.

6 garlic cloves
8 fl oz chicken stock
4 tsp honey
1 tsp ginger
1 tbsp sesame oil
8 chicken thighs
4-6 zucchini
2 tbsp olive oil
1 bunch scallions, to garnish

1. Preheat the oven to 425 F.

2. Put the chicken in a roasting dish and brush with a little olive oil.

3. Whisk together the stock, honey and ginger and pour into the roasting dish. Bake for 30-35 minutes, basting twice, until the chicken is cooked through.

4. Spiral slice or julienne the zucchini to make the noodles. Put them in a strainer over the sink and cover in salt for 10 minutes. Pat dry with paper toweling.

5. Heat the oil in a wok or large skillet and stir fry the noodles for 3-5 minutes until hot and tender.

6. Serve the noodles topped with the chicken and a little sauce. Garnish with sliced scallions.

Makes four servings.
Each serving has 432 calories.
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