Okay, I feel compelled to share this recipe with you, my readers and friends. It’s not that I wanted to keep it a secret; but I thought that something so simple just wasn’t worth writing about, and most importantly, is it worthy of your attention? Additionally, I want to start producing better photography and the picture I took last night are really not impressive…but I’m eating this dish for lunch today, as leftovers from last night’s dinner, which I do all the time, and it smells so delicious and tastes so good… that yes, I’ve convinced myself it’s worth it. Of course, you’ll be the tougher judge of that yourselves…
SESAME CHICKEN WITH ZUCCHINI NOODLES
Ingredients, for 4
- 1 large zucchini per person, or 2 medium ones (I actually ate 2 large on my own with this dish)
- 750g chicken breasts, cut into small pieces
- 4 cloves of garlic, minced
- 1 medium onion, chopped, or julienne style
- 2 stalks celery, chopped
- 2 medium carrots, sliced
- 1 large leek, sliced
- gluten-free and sugar-free soy sauce (I use Sanchi Tamari Soy Sauce – some strict Paleo may prefer to omit this or use Coco Aminos instead)
- olive oil (or additional sesame oil, if preferred)
- sesame oil
- sesame seeds
- sea salt, to taste
- Preheat the oven to 150C or 300F.
- Wash and peel the zucchini. With a spiral vegetable slicer, create zucchini noodles. (I happen to still be using my little Vietnamese kitchen utensil that does the job perfectly, since I haven’t yet purchased a spiral slicer.)
- Place a piece of parchment on a cookie sheet, and spread the noodles out on the paper. Sprinkle some sea salt over them. Bake for about 25 minutes.
- When ready, remove from oven and allow to slightly cool. They should be “al-dente”.
- Wash and prepare all of the vegetables and the chicken.
- In a wok over medium to low heat, add 3 tablespoons of olive oil. Add the onion and garlic and saute until the onion is translucent.
- Add the chicken pieces and brown on all sides, cooking about 15-20 minutes and stirring frequently.
- Add 1-2 tablespoons of sesame oil and add the remaining vegetables. Stir fry until the vegetables are “al-dente” or to the texture of your liking.
- Sprinkle with soy sauce (I used about 1 tablespoon soy sauce) and sea salt, to taste.