Thai Style Drunken Zucchini Noodles with Spicy Honey Chicken

When I first stumbled upon the recipe for Thai Style Drunken Zucchini Noodles with Spicy Honey Chicken, I was intrigued by the blend of flavors it promised. The summer was in full swing, and I was eager to find a dish that highlighted fresh vegetables while satisfying my cravings for something a little spicy. As I prepared the meal, the aroma of the sizzling chicken mingled with the sweet notes of honey and the punch of chili sauce, instantly transporting me to a bustling street market in Thailand. I remember serving it to friends one sunny afternoon, and their delighted expressions encouraged me to make it a staple in my recipe repertoire. Not only was it a feast for the eyes, with vibrant zucchini noodles and colorful bell peppers, but it also packed a flavorful punch that left everyone wanting more.

Ingredient List for Thai Style Drunken Zucchini Noodles with Spicy Honey Chicken

When it comes to the ingredients for this dish, each component has a role to play in creating a harmonious blend of flavors and textures. The key players in Thai Style Drunken Zucchini Noodles with Spicy Honey Chicken include fresh vegetables, fragrant sauces, and tender protein, all working together to elevate your dining experience.

• 1 tablespoon hoisin sauce: This sauce adds a sweet and tangy flavor that enriches the dish.
• 1 tablespoon low-sodium soy sauce: A staple in Asian cooking, it provides the umami depth.
• 1/2 tablespoon oyster sauce: Adds a layer of savory complexity to the flavor profile.
• 2 tablespoons sweet chili sauce: This sauce gives a touch of sweetness and a gentle kick.
• 2 tablespoons coconut oil: A healthy fat that lends a rich flavor and helps in sautéing.
• 1 pound boneless, skinless chicken thighs: The protein base of the dish, offering juicy tenderness.
• 1/2 teaspoon salt: Enhances all the flavors present in the dish.
• 1/4 teaspoon pepper: A simple seasoning that adds a hint of heat.
• 1 1/2 tablespoons chili garlic sauce: For those who crave a spicier kick in their meals.
• 1 1/2 tablespoons honey: Balances the heat with sweetness.
• 2 shallots, minced: Adds a mild onion flavor and sweetness.
• 2 garlic cloves, minced: Infuses the dish with aromatic richness.
• 1 red bell pepper, sliced: Provides color and a sweet crunch.
• 2 scallions, sliced: Adds freshness and a slight onion flavor.
• 2 medium zucchini, spiraled: These noodles serve as the healthy base of the dish.
• 2 teaspoons hot chili sesame oil: A finishing oil that adds depth and a nutty flavor.
• 1/4 cup chopped roasted peanuts: Offers crunch and a rich peanut flavor.
• Fresh thai basil for topping: Brightens up the dish with its aromatic freshness.

How to Assemble Thai Style Drunken Zucchini Noodles with Spicy Honey Chicken

Assembling this delightful dish is just as exciting as the flavors it brings to the table. Let’s jump into the steps for creating Thai Style Drunken Zucchini Noodles with Spicy Honey Chicken. You’ll be amazed at how quickly you can whip this up!

1. Begin by heating a large skillet over medium heat. You’ll know it’s ready when you can feel the warmth radiating from the pan. Once it’s hot, add the hoisin sauce, soy sauce, oyster sauce, and sweet chili sauce. Stir these ingredients together, letting the aromatic sweetness fill your kitchen. Cook for about 1 to 2 minutes, until the sauce is well combined and warm. Transfer this sauce to a bowl and set it aside, allowing the flavors to meld.
2. In the same skillet, add coconut oil and let it melt, swirling it around to coat the bottom. Season the chicken thighs with salt and pepper, then add them to the pan. You should hear a satisfying sizzle as they hit the hot oil. Cook the chicken for about 6 to 8 minutes or until it’s beautifully browned on all sides, ensuring it’s cooked through. Be sure to stir occasionally to prevent sticking and to ensure even cooking.
3. While the chicken is cooking, combine chili garlic sauce and honey in a small bowl. Once the chicken is browned, add this mixture to the skillet. Stir well, allowing the sauce to coat the chicken and intensify its flavor. Continue to cook for another minute or two, then transfer the chicken to a bowl or plate, letting it rest.
4. Now, it’s time to add the vegetables! In the same skillet, toss in the minced shallots, garlic, and sliced red bell pepper. Cook these until softened, which should take about 5 minutes. The aroma during this step will be divine, so enjoy it!
5. Return the earlier prepared sauce and the chicken to the skillet, mixing everything together. Allow it to cook for 1 to 2 minutes, letting the flavors meld together beautifully.
6. Next, add the sliced scallions and the spiraled zucchini to the skillet. Toss everything well, ensuring the zucchini noodles are coated with the sauce. Cook for an additional 2 to 3 minutes, just until the zucchini noodles soften slightly but still retain some crunch.
7. Finally, toss in the chopped peanuts for crunch, and drizzle the dish with hot chili sesame oil for a finishing touch. This will give it that extra kick and depth of flavor.
8. Serve the Thai Style Drunken Zucchini Noodles with Spicy Honey Chicken immediately, garnished with fresh thai basil. Enjoy the explosion of flavors!

Ways to Adapt This Recipe

There are countless ways to adapt Thai Style Drunken Zucchini Noodles with Spicy Honey Chicken to suit your taste! Here are some suggestions:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
• Freezing: This dish can be frozen. Just be mindful that the zucchini noodles may become watery upon thawing, so consider freezing the chicken and sauce separately.
• Pairing: Serve with steamed jasmine rice or a light salad for a complete meal.
• Vegetarian option: Substitute chicken with extra firm tofu for a vegetarian twist.
• Cooking method: You can also make this dish using a wok for a traditional stir-fry experience.

Serving Ideas for Thai Style Drunken Zucchini Noodles with Spicy Honey Chicken

When it comes to serving Thai Style Drunken Zucchini Noodles with Spicy Honey Chicken, the presentation can elevate the dish from great to spectacular. Here are some serving ideas to consider:

• Garnish with fresh herbs: Don’t skimp on the fresh thai basil as it adds a vibrant touch and enhances the flavor.
• Side dishes: Pair with a refreshing cucumber salad or a bowl of Thai soup for a complete meal.
• Occasions: Perfect for casual summer dinners or for impressing guests at a gathering.
• Serving warm: Serve the dish warm right after cooking for optimal flavor and texture.
• Personalize your plate: Encourage diners to customize their servings with additional toppings like crushed peanuts or extra sauce.

FAQ

Conclusion

Thai Style Drunken Zucchini Noodles with Spicy Honey Chicken is a wonderful dish that beautifully balances flavors and textures. The combination of spicy and sweet, along with fresh ingredients, makes it a standout choice for any meal. I encourage you to try making it at home; it’s not only simple but also incredibly satisfying.

Thai Style Drunken Zucchini Noodles with Spicy Honey Chicken

The ultimate summer dish! Thai Style Drunken Zucchini Noodles with Spicy Honey Chicken is bursting with flavor, featuring tender chicken and fresh vegetables. Perfect for a quick weeknight dinner, this dish will satisfy your cravings and impress your family and friends. Make it tonight!

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Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon hoisin sauce
• 1 tablespoon low-sodium soy sauce
• 1/2 tablespoon oyster sauce
• 2 tablespoons sweet chili sauce
• 2 tablespoons coconut oil
• 1 pound boneless, skinless chicken thighs
• 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

Equipment

• Baking Sheet
• Skillet
• Chef's Knife
• Wooden Spoon

Method

 

1. Heat a large skillet over medium heat. Once hot, add the hoisin sauce, soy sauce, oyster sauce, 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 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

• Tip 1: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
• Tip 2: This dish can be frozen. Just be mindful that the zucchini noodles may become watery upon thawing, so consider freezing the chicken and sauce separately.
• Tip 3: Serve with steamed jasmine rice or a light salad for a complete meal.
• Tip 4: Substitute chicken with extra firm tofu for a vegetarian twist.
• Tip 5: You can also make this dish using a wok for a traditional stir-fry experience.

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Meet Naomi Prince

Cooking is about excitement, and I love taking simple ingredients and turning them into something bold. I work on every aspect of the blog, from brainstorming zesty new combinations to styling the final plate. I tested this recipe in my own home to guarantee it packs the perfect punch of flavor for you.