Optional - Marinate the chicken breasts in extra tamari and sweet chilli sauce for 1 hour.
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.
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.