It's healthy, colourful and took just about 5 minutes to knock together. A perfect lunch or dinner and great for anyone on the AIP or Paleo diets. The 'noodles' are just yellow and green courgettes that have been sliced with a veggie peeler and stir-fried gently until soft. The ginger freshens up the whole dish, and it's also a potent anti-inflammatory.
Ginger Chicken with Courgette 'Noodles'
half a teaspoon duck fat
1 free-range or organic chicken breast, skin and bones removed and chopped into bite-sized pieces
1 thick slice of ginger, peeled and chopped into small cubes
1 fat garlic clove, peeled and chopped
2 spring onions, peeled and sliced
2 courgettes, washed
Melt half of the duck fat in a medium-sized frying pan. Top and tail the courgettes and then slice using a vegetable peeler to create long, ribbon-like courgette 'noodles'. Fry on a low heat, stirring often, until softened. Season with a pinch of salt.
Melt the remaining duck fat in a smallish frying pan and stir-fry the chicken until almost cooked. Throw in the ginger, garlic and spring onion and continue to stir-fry for a minute or too. Cut into a piece of chicken to make sure it's cooked though, if not, cook for a few minutes longer and check again. Season with a little salt.
Arrange the courgette ribbons onto a plate and serve the gingery chicken on top. Eat hot.