100g chicken breast boneless, skinless, sliced into ¾” strips
2 medium cucumbers spiralized into noodles (aka “zoodles”)
3 tbsp fresh grated ginger
2-3 tbsp chicken broth
3 tbsp grapefruit juice
1/2 grapefruit cubed
1 tbsp lemon juice
1 tsp ground coriander
1/2 tsp ground ginger
1/16 tsp powdered stevia
2 handfuls coriander torn
1 tablespoon coriander chopped
2 handfuls fresh mint torn
2 cloves garlic minced
1/2 teaspoon sea salt
Add the chicken to a mixing bowl with the garlic, thumb-sized grated ginger, spices, tbsp cilantro, 2 tbsp grapefruit juice, stevia and a generous pinch of salt and pepper. Mix to combine, cover and refrigerate for 30 mins.
While the chicken cools down, prepare the salad.
Add the cucumber to a large bowl with remaining grapefruit juice and fresh
ginger, lemon juice, mint, coriander and salt. Toss to combine and sprinkle
with grapefruit cubes. Set aside.
Remove the chicken pieces from marinade. Add to a frying pan with 1 tbsp broth over medium heat. Cover with a lid and pan-fry strips until golden and cooked through, about 12-14 mins. Add a little broth as needed throughout cooking to prevent sticking and stir regularly. Cook until piping hot. Fry in coconut oil.
Serve pan-fried chicken strips on top of noodle salad. Serve with miracle noodles or serve with green onions.