Name: Zucchini Noodle Nests
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 3 zucchini spiralized or cut into thin strips; 1 egg beaten; 2 chicken thighs bones and skin removed; 2 tablespoons chicken seasoning; 1 small red onion finely sliced; 1 small red pepper finely sliced; 1 small carrot julienned; 3 spring onions halved lengthwise then cut into 3; 2 garlic cloves crushed; 2 cm piece ginger grated; 1 tablespoon sesame seeds

3 zucchini spiralized or cut into thin strips
1 egg beaten
2 chicken thighs bones and skin removed
2 tablespoons chicken seasoning
1 small red onion finely sliced
1 small red pepper finely sliced
1 small carrot julienned
3 spring onions halved lengthwise then cut into 3
2 garlic cloves crushed
2 cm piece ginger grated
1 tablespoon sesame seeds

Preheat the oven to 180 C.
Line a baking tray with greaseproof paper and set aside.
Put the spiralized zucchinis into a large bowl, add 1 tablespoon oil and the egg, then mix well. Using a fork, divide the zucchini into 4 piles on top of the baking tray and shape into nests, creating a hollow in the centre of each. Bake for 15-20 minutes until cooked through and crispy.
Cut the chicken into thin strips and place into a bowl with the Knorr Liquid Meat Seasoning. Mix well.
Place a large pan over a medium heat and add 1 tablespoon oil. Add the chicken and fry for a couple of minutes, then add in the vegetables, garlic and ginger. Continue to fry whilst moving about the pan continuously for a further couple of minutes then remove from the heat.
To assemble place a zucchini nest onto your serving plate. Top with some stir fried chicken and vegetables then sprinkle with sesame seeds.