I love my blender. I use it at least once a day. I thought that making a sauce using my blender would cut down on so much wasted time – and it worked! I love this recipe because even if you want to invite friends over for dinner (and don’t want to spend too long in the kitchen) or are just super busy, then this is a winner. You can make the sauce and “pasta” ahead of time and after that, it pretty much cooks itself with minimal effort.
LEMONGRASS CHICKEN ON ZUCCHINI & GREEN BEAN PASTA
600g chicken breast
3 sticks of lemongrass
1 large 6cm knob of fresh ginger
fresh chilli to taste
1 tbsp coconut aminos
1 tbsp fish sauce
300ml coconut milk
coriander to garnish
1 large zucchini
2 large handfuls of fresh green beans
Peel the ginger and roughly chop it. Roughly chop the lemongrass too and place both of these into a blender. Zest the lime and add it to the blender. Juice the lime and add it to the blender along with the coconut aminos, fish sauce and coconut milk. Blend until smooth. Set aside.
Cut the chicken into chunks and place into a heated fry pan without oil.
Brown the meat. It doesn’t matter if the meat sticks to your pan as this will be fixed when you add the lemongrass sauce.
Add the lemongrass sauce to the chicken after desired brownness has been achieved and mix through.
Reduce the heat and allow to simmer for 10 mins.
Meanwhile, make zucchini pasta by using a spiraliser, a julienne peeler or a normal peeler. If using a spiraliser, spiralise your zucchini as per the instructions. If using a julienne or normal peeler, then simply peel your zucchini in ribbons, turning the zucchini as you go until the whole zucchini has been used.
Cut the green beans length ways and mix with the zucchini pasta.
Pulling apart the chicken makes the chicken breast stretch further. You will even have leftovers!
Using two forks, pull apart the chicken so that it appears “shredded” or “pulled”.
Finely chop the chilli and add it to the pan and cook for a further 3 mins.
Serve the lemongrass chicken over the beans and raw zucchini pasta and garnish with fresh coriander.