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Thai Drunken Zucchini Noodles with Spicy Honey Chicken
5 from 58 votes

Thai Drunken Zucchini Noodles with Spicy Honey Chicken

Thai Drunken Zucchini Noodles with Spicy Honey Chicken features stir-fried chicken thighs coated in a sweet and spicy sauce served atop spiralized zucchini noodles. The dish uses a blend of hoisin, soy, oyster, and sweet chili sauces with honey and chili garlic sauce for balance. Aromatic shallots, garlic, and red bell pepper add texture and flavor, finished with toasted peanuts, fresh Thai basil, and a drizzle of hot chili sesame oil.

Total Time
30 mins
Servings: 2 to 4
Course: Main Course
Cuisine: Thai

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.