Thai Drunken Zucchini Noodles with Spicy Honey Chicken
User Reviews
5
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Total Time
30 mins
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Servings
2 to 4
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Course
Main Course
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Cuisine
Thai
Thai Drunken Zucchini Noodles with Spicy Honey Chicken
Description
This recipe begins by heating a mixture of hoisin, soy, oyster, and sweet chili sauces to create a flavorful Thai-inspired base. Chicken thighs are seasoned and cooked in coconut oil until browned, then glazed with a honey and chili garlic sauce mixture, balancing sweet and heat. Vegetables including shallots, garlic, and red pepper are softened before reintroducing the chicken and sauce.
Adding spiralized zucchini noodles and scallions allows the dish to absorb the vibrant sauce while maintaining crisp-tender vegetable texture. The toasted peanuts contribute crunch, and a finishing drizzle of hot chili sesame oil introduces an extra layer of heat and aroma. Fresh Thai basil tops the dish for an herbaceous note.
The noodles replace traditional pasta or rice, offering a light and fresh base for the bold flavors. The combination of savory, sweet, and spicy elements with various textures makes this an appealing dish for those looking for a flavorful meal with vegetable noodles.
Ingredients
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce low-sodium
- 1/2 tablespoon oyster sauce spelling corrected
- 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
- 1 1/2 tablespoons honey
- 2 shallot minced
- 2 garlic minced, cloves
- 1 red bell pepper sliced
- 2 scallion sliced
- 2 zucchini spiraled (with blade A, medium
- 2 teaspoons sesame oil hot chili
- 1/4 cup peanuts chopped; roasted
- Thai basil fresh, for topping
Instructions
- Heat a large skillet over medium heat. Once hot, add the hoisin, soy sauce, oyster and sweet chili sauce and stir it together. Cook for 1 to 2 minutes, until the sauce is combined and warm. Transfer it to a bowl.
- Add the coconut oil to the same skillet over medium heat. Season the chicken with the salt and pepper. Add it to the skillet and cook until browned on all sides, about 6 to 8 minutes. Stir together the chili garlic sauce (or sriracha) and honey and add it to the chicken. Stir well and cook for another minute or two. Transfer the chicken to a bowl or plate.
- Add the shallots, garlic and red pepper to the skillet. Cook until softened, about 5 minutes. Return the sauce and the chicken to the skillet. Cook for 1 to 2 minutes. Add in the scallions and the zucchini, tossing well to coat. Cook for 2 to 3 minutes, until the zucchini noodles soften. Toss in the peanuts. Drizzle the entire skillet with hot chili sesame oil. Serve immediately.
Notes
- This recipe is adapted slightly from Inspiralized zucchini noodle recipes.
User Reviews
Overall Rating
5
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