Tip: If you have a vegetable spiraliser, making vegetable noodles such as these zucchini ‘zoodles’ is a cinch. If not, use a julienne peeler or V-slicer. Alternatively, you can also swap zoodles for bean thread vermicelli, Hokkien noodles or steamed rice.
- 2 chicken thigh fillets, sliced thinly
- ¼ tsp Chinese five-spice powder
- 1 tsp brown sugar
- 2 tsps sweet chilli sauce
- 2 tsps light soy sauce
- 2 medium zucchini
- 2 tsps peanut oil
- 150 g gai lan (Chinese broccoli), cut into 5 cm lengths
- 1 tbsp water
- 1 green onion, sliced thinly
- ½ fresh long red chilli, sliced thinly
- 1 tbsp fresh coriander leaves
Combine chicken with five spice, sugar and half of each of the sauces in a small bowl.
Using a vegetable spiraliser, cut zucchini into noodles. Place in small microwave-safe bowl and heat on high for 45 secs.
Heat a wok or medium non-stick frying pan over high heat; add half the oil and stir fry gai lan for 30 secs. Add water to the wok; stir-fry for 1 min or until gai lan is just tender. Remove from wok.
Add remaining oil to wok; stir-fry chicken mixture until browned and cooked through. Add remaining sauces and return gai lan to wok; stir-fry for 1 min until combined.
Serve chicken mixture on top of warm zucchini noodles. Top with green onion, chilli and coriander leaves.