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Asian Chicken Salad with Courgetti

Preparation Time
10 - 15 minutes

Cooking Time
8 - 10 minutes


Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free


  • 1 tsp. Lucy Bee Coconut Oil
  • 1 pepper, chopped
  • 1 courgette
  • 2 chicken breasts, cut into bite-sized pieces
  • 10 closed cup mushrooms, sliced
  • 75g mange tout
  • 1 spring onion, chopped into 2cm slices
  • 100g red cabbage
  • 50g green beans
  • 3 tbsp. tamari
  • 2 tbsp. sweet chilli sauce


  1. Optional - Marinate the chicken breasts in extra tamari and sweet chilli sauce for 1 hour.
  2. Melt the Lucy Bee Coconut 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.
  3. 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.
  4. 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.
  5. Serve on top of the courgetti.

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