Thai Drunken Zucchini Noodles with Spicy Honey Chicken.
If there ever was a time for zoodles, it’s now.
I might have had just onnnnne cupcake too many this weekend and, wait – now that I’m 33 am I too old to say zoodles?
It is just so super fun to say. It’s made my entire week already and it’s only Monday.
Unfortunately, it’s probably also time to stop saying “super” so much? Noooooo.
This recipe comes from my friend Ali’s book, Inspiralized. Everything is… spiralized! I am actually blown away by the things she spiralizes. She makes hamburger buns out of spiralized veggies. WHAAAAT.
And, even cooler. She made her own spiralizer. Like, what? It is so insanely inspiring.
How can I create a fun product like this?! Maybe a bacon fryer? A peanut butter grinder?
Never did I ever try spiralizing something (shocker) until now. It wasn’t a trend I succumbed to, which is crazy since I’m a marketer’s dream. And being that I’ve never been veggies’ biggest fan, I wasn’t exactly thrilled by the idea of turning everything in a veggie noodle.
But now. I am hooked. Like HOOKED. Ali wins. Big.
The noodles can be made four different ways (um, hello curly fries…) and since I am a child and need to trick MYSELF into eating veggies, this has pretty much turned into the best thing ever to enter my life. Ever ever ever.
I mean, look!
They actually LOOK LIKE NOODLES.
They ARE noodles!
So it was pretty easy for me to love this dish with multiple reasons behind the loving. First, I adore anything and all things Thai. I gravitate towards flavors like this nearly as much as I do with mexican food. Second! I’ve never been a pasta freak.
Pasta isn’t my THING, you know like how bacon or pizza or chocolate covered peanut butter spoons are my thing. I enjoy pasta in many ways but it’s never my first choice when it comes to cooking dinner. So I wasn’t missing the texture of traditional linguine or anything like that.
And third, there is so much texture in this dish with the honey chicken and the crunchy peanuts. The recipe in Ali’s book calls for ground pork, but I had chicken on hand and went with it. Seriously cannot even WAIT to try it with the pork though.
Soooo. I’d say this is a pretty good start for doing things how I want to be doing them at 33. Waaaahoooo.
- 1 tablespoon hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 1/2 tablespoon oyster sayce
- 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 pepper
- 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
- 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.
Make it a thing.