Thai-Style Drunken Zucchini Noodles with Spicy Honey Chicken.
A quick, spicy-sweet Thai-inspired stir-fry of honey chili chicken tossed with zucchini noodles and crunchy peanuts.
Servings: 2 servings
Ingredients
- 1 tablespoon hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 1/2 teaspoon oyster sauce
- 2 tablespoons sweet chili sauce
- 2 tablespoons coconut oil
- 1 pound boneless skinless chicken thighs cut into pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons chili garlic sauce (or sriracha)
- 1 1/2 tablespoons honey
- 2 shallots shallots minced
- 2 cloves garlic minced
- 1 red bell pepper sliced
- 2 scallions sliced
- 2 medium zucchini spiraled (with blade A)
- 2 teaspoons hot chili sesame oil
- 1/4 cup chopped roasted peanuts
- fresh Thai basil for topping
Instructions
- In a large skillet over medium heat, combine the hoisin sauce, soy sauce, oyster sauce, and sweet chili sauce; cook, stirring, 1–2 minutes until warmed and combined, then transfer to a bowl.
- Heat the same skillet over medium heat and add the coconut oil.
- Season the chicken pieces with salt and pepper, add to the skillet, and cook until browned on all sides, about 6–8 minutes.
- Stir together the chili garlic sauce and honey, add to the chicken, cook 1–2 minutes to glaze, then transfer the chicken to a bowl.
- Add the minced shallots, garlic, and sliced red pepper to the skillet and cook until softened, about 5 minutes.
- Return the reserved sauce and the cooked chicken to the skillet and cook 1–2 minutes to heat through and combine flavors.
- Add the sliced scallions and spiralized zucchini to the skillet; toss to coat and cook 2–3 minutes, until the zucchini softens but is not mushy.
- Toss in the chopped roasted peanuts and drizzle with hot chili sesame oil; remove from heat.
- Serve immediately topped with fresh Thai basil.
Equipment
- Large Skillet
- spiralizer (blade A)
- Mixing Bowls
- Spatula or Wooden Spoon
- Knife
- Cutting Board
Notes
- Recipe slightly adapted from Inspiralized.