Recipe Strawberry and Rhubarb Chicken Stir-Fry

Time: 25 minutes
Serves: 2

INGRÉDIENTS

PRÉPARATION

Using the 3 mm blade on your spiralizer, spiralize the zucchini. Place the zoodles in a colander set over a large bowl.
Add a pinch of salt and stir, letting them sit in the colander to release some moisture.
In a large skillet, heat the olive oil over medium heat.
Add the rhubarb and ginger and cook until the rhubarb softens and begins to brown, about 2-3 minutes.
Next, add the chicken and cook until the outside is golden brown, about 4-5 minutes.
Add 1/2 cup of orange juice, reserving the rest for later, along with the honey and lime zest and juice.
Season with a pinch of salt.
Increase heat to high and boil for 1 minute. Then reduce heat to medium and simmer until the sauce thickens, about 4-5 minutes, stirring frequently.
Squeeze the water out of the zucchini and place it on a paper towel.
Cover with another paper towel and squeeze out as much water as possible. Divide between two plates.
Pour 1 teaspoon of orange juice and half of the mint (1 teaspoon per plate) over each pile of zucchini noodles, then divide the chicken and sauce between each pile.
Spread the strawberries and toasted almonds on top.
Mix everything together and enjoy.