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Thai Drunken Zucchini Noodles with Spicy Honey Chicken

4.96 from 24 votes
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  • 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.


[slightly adapted fromĀ inspiralized]

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