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Thai Drunken Zucchini Noodles With Spicy Honey Chicken. | How Sweet It Is Thai Drunken Zucchini Noodles With Spicy Honey Chicken. - How Sweet It Is
Ingredients
- 1 1/2 tablespoons chili garlic sauce
- 1 1/2 tablespoons honey
- 2 shallots, minced
- 2 garlic cloves, 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
- directions:
- 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.
- [slightly adapted from inspiralized]
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- posted in Poultry, Recipes 75 comments »
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- 75 comments
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- Annie — April 8, 2016 @ 6:46 pm REPLY
- Just made this. ❤️❤️❤️❤️❤️ I wanted to drink the sauce. The chicken was so good! Wish there were leftovers! Making again – stat!
- Ceilidh — June 27, 2016 @ 7:33 pm REPLY
- Gahhhh! I made this tonight and it was SO good. The sauce was amazing and I didn’t even miss the pasta. Truth is, I don’t eat a lot of pasta. I might order it when we go out, but I rarely make it at home. This probably tasted even better than actual pasta to me because it didn’t leave me with that heavy feeling in the pit of my stomach afterwards. I will DEFINITELY be making these again. New fave!
- Sunila Artani — August 4, 2016 @ 9:56 pm REPLY
- I tried this recipe and added in Sereno and habanero peppers since I like my food VERY spicy. It’s probably the tastiest dish I’ve ever cooked! Can’t wait to try another one of you recipes! Thank you for sharing!
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- Ana — August 20, 2016 @ 6:23 pm REPLY
- Delicious recipe and easy to make! We loved the flavor combination and also the leftovers :-). Thanks for the recipe!
- Esther — October 28, 2016 @ 7:37 am REPLY
- Sriraccha not mentioned in ingrefients, and a pp ears in instructions??? I hate w h en recipess are publipublshed like this.
- Roze — February 21, 2017 @ 3:24 pm REPLY
- You can’t figure out that it’s the same as the chili garlic sauce? It’s mentioned in the instructions. Maybe you should still with grilled cheese. That’s cheese and bread just in case you need some help.
- Gail — December 29, 2016 @ 9:55 pm REPLY
- Fell in love with this recipe this summer (just the photo) and finally made it tonight. It is the only thing that made me want a spiralizer and so I got one! So delicious! Another tasty thing to do with zucchini is also always appreciated.
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- Anne Taylor — April 11, 2017 @ 7:46 am REPLY
- Made this last night – VERY delicious and easy! With new recipes I usually double the sauce because I have a tendency to dry out the chicken while I do it the first time. Didn’t need to. Too much leftover sauce and what the recipe calls for is perfect.
- Shauna K — April 11, 2017 @ 4:42 pm REPLY
- Question: If I totally forgot to get coconut oil can I just use olive oil as a substitute?
- Valerie — April 22, 2017 @ 11:53 pm REPLY
- Looks so delicious cannot wait yo try it. All my favourites here. Num mum!
- Jacque — May 15, 2017 @ 10:46 am REPLY
- Is this spicey? It looks good but not a big fan of spicy food
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