Chicken with beetroot noodles in ginger dressing

Ingredients:

• 450 g of spiralized beets
• 3 tbsp. l. rice vinegar
• 2 tablespoons lightly salted soy sauce
• 2 tablespoons grated peeled ginger root
• 2 cloves garlic, grated
• 1 large serrano pepper, thinly sliced ​​(remove seeds to reduce heat)
• 4 boneless, skinless chicken breasts (about 220g each)
• 1/4 cup dark sesame oil
• 220 g shiitake mushrooms, stems removed
• Sliced ​​green onions and fresh mint, for serving

Preparation:

1. Preheat oven to 230°C.
2. Fill a large saucepan with 2.5 cm of water and place a steamer basket inside; bring to a boil. Place the beetroot noodles in the steamer basket, cover, and cook until tender but still holding their shape, 15-20 minutes.
3. Transfer to a large bowl and set aside until ready to serve. In a small bowl, combine 2 tablespoons rice vinegar, soy sauce, and half each of the ginger, garlic, and serrano pepper; set the dressing aside.
4. Season the chicken with salt and black pepper on both sides. Heat 2 tablespoons of sesame oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 6 minutes (the chicken won't be cooked through).
5. Transfer the pan to the oven and bake until cooked through, about 10 minutes. Transfer the chicken to a cutting board and let it rest.
6. Meanwhile, in the same skillet, heat the remaining 2 tablespoons sesame oil over medium-high heat. Add the mushrooms and cook, stirring, until golden brown, 8-10 minutes. Season with salt and pepper to taste.
7. Add the remaining ginger, garlic, and serrano pepper and cook, stirring, for about 1 minute. Deglaze the pan with the remaining 1 tablespoon vinegar and 3 tablespoons water (scrape up any browned bits).
8. Mix the beetroot noodles with the ginger dressing, divide among bowls, and garnish with green onions and mint. Slice the chicken and arrange on plates. Top with the mushroom mixture.