Ingredients

• Marinade
• 1 lb Boneless chicken thighs (455g)
• 1 tbsp cassareep
• 4 tbsp green seasoning
• 1 inch of ginger grated
• 1 tsp of onion powder optional
• 1 tsp of garlic granules or powder
• 1/2 tsp of chinese 5 spice
• 1 tsp of black pepper
• 1 tsp of pink salt
• The Rest
• 2 zucchini's peeled and spiralised into noodles
• 4 garlic cloves chopped
• 1 small onion sliced
• 2 medium carrots julienne
• 2 Bell peppers red and green julienne
• A handful of Bora long green beans, chopped in small pieces
• 2 Scallion sliced
• 1/2 wiri wiri peppers/Scotch bonnet optional
• Salt and pepper if needed extra to taste
• 2 tbsp of coconut oil

Directions

• Start by placing the chicken thighs in a medium sized bowl then add the grated ginger, green seasoning, cassareep, garlic (granules or powder) Chinese five spice, black pepper and pink salt.
• Marinate the chicken (using hands or tongs) to ensure the chicken is evenly combined then wrap and set aside for at least an hour (overnight is preferred).
• Melt coconut oil in a heavy duty work or large frying pan/skillet on medium/high heat and proceed to sear (brown) the chicken on both sides.
• Reduce the heat to medium and allow the meat to cook through and this should take 10-15 minutes.
• Add the onion and garlic and saute for 1-2 minutes until soft.
• Then add the vegetables - carrots, bora (green beans), scallion and bell peppers. Fold in the vegetables so they are mixed in with the chicken pieces.
• Cover the vegetables with a lid for 5 minutes, there should be enough liquid in the pan to do a quick steam of the vegetables so they are completely soft. If not add a splash of water (not too much) to do.
• Remove the lid, if there is excess liquid increase the heat to high to cook off the excess liquid.
• Finally fold in the vegetable noodles, heat them through.
• Do a taste test and adjust for pink salt and black pepper for serving.

Notes

• 12-17-25 1/2 Recipe
• I subbed the Zucchini with Udon Noodles due to availability.

Photos