This article was written for Annabel & Grace, which is now part of Rest Less.
“Here’s a dish no one will suspect came from a diet book. The courgette noodles add texture and volume with very few carbohydrates and calories. Loaded with healthy fats and protein, this is a perfect dish for entertaining as it’s so low calorie you can afford to have a small portion of pudding, too, or a small glass of wine” says Stacie, of this dish taken from her recent book release, How to Lose Weight Well: The Complete Diet Plans.
Cashew Chicken with courgetti and coriander
Ingredients: serves 2
For the sweet chilli dipping sauce:
75ml maple syrup
50ml apple cider vinegar
1 tbsp dried chilli flakes or 1 red chilli finely chopped
1 tsp cornflour
2 garlic cloves, crushed
100 ml water
For the chicken:
80ml tamari or soy sauce
1 tbsp cornflour or arrowroot
4 spring onions, thinly sliced
2 garlic cloves, grated
400g boneless, skinless chicken thighs (about 4-5)
1 tsp olive oil
40g cashew nuts, lightly toasted then roughly chopped
2 courgettes, spiralised or julienned
1 lime, halved
A few coriander leaves
How to Prepare:
To make the dipping sauce: place all the ingredients in a saucepan, season and bring to the boil, then simmer for a few minutes until thickened. Allow to cool, then store in the fridge until you need it.
In a bowl, combine the soy sauce, spring onions, cornflour and garlic. Chop thighs into chunks and add to marinade. Marinate for 10 minutes, or in the fridge overnight.
In a wok or large frying pan, heat the oil over a high heat, then sauté the chicken mixture for about 10 minutes, or until cooked. Keep the heat medium-high and move the chicken around the wok for a few minutes until it is coloured.
Toss the cashews through the dish for a minute, then transfer to a large bowl and toss through the courgette noodles. If you like your noodles cooked, then add to the wok and sauté in the juices. Serve with lime, coriander and the dipping sauce.
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