Chicken/Tofu Teriyaki Courgetti

Fan of the classic Chicken Teriyaki dish? Here it is and without so much of the Saturday-Night-Takeaway or Unhealthy-Convenience-Food guilt. Using spiralled courgette instead of rice, makes this lower in carbs and baked tofu can be used beautifully in place of chicken! This is a gorgeous lean, tasty and impressive dish to make!


Note: this one requires a courgetti maker which is available in places such as Argos or Tesco – well worth the small investment if you’re hoping to swap refined spaghetti carbs with wholesome courgette/cucumber spirals. 


  • Courgette, x1
  • Chicken breast, x2
  • Fresh ginger, 1/4th finely chopped
  • Honey/agave, x2 tblspns
  • Nutritional yeast, x1 tblspn
  • Milled chia seeds, x1 tblspn (acts as a nice thickener for the sauce and sneaks numerous additional health benefits in!)
  • Red pepper, x1
  • Fresh basil, 4 leaves finely chopped
  • Chilli, x1/2
  • Dark soy sauce, x2 tblspns
  • Olive oil, x4 tblspns


  1. Finely chop the ginger, red pepper, basil and chili, leaving the red peppers aside for later.
  2. Add the chopped ginger, chili, honey, nutritional yeast, chia seeds, basil, soy sauce and olive oil into a small mixing bowl and stir well for your sauce.
  3. Dice up the chicken breasts and cook for approx. 10 mins on an oiled pan or until fully white throughout.
  4. Add the sauce and red peppers, allow to sizzle for approx. 2 mins, stirring frequently.
  5. Grate the courgetti spirals into the pan, stir everything in together, cover the pan with a lid and allow everything to cook through for approx. 5 mins.
  6. Enjoy! 

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