Thai Drunken Noodles with Spicy Chicken
  • 1 pound spaghetti, cooked according to package directions
  • 1 tablespoon hoisin sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons coconut oil
  • 1 pound boneless, skinless chicken breast  cut into pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 tablespoons sriracha 
  • 1 1/2 tablespoons maple syrup
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 1 red bell pepper, sliced
  • 2 scallions, sliced
  • 1  medium zucchini, diced
  • 1/4 cup chopped roasted peanuts
  • fresh basil for topping
Heat a large skillet over medium heat. Once hot, add the hoisin, soy sauce, 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 to skillet and cook until browned on all sides, about 6 to 8 minutes. Stir together the 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. Add in the cooked pasta. Toss in the peanuts. Serve immediately.

Adapted from How Sweet Eats
*Thai Drunken Noodles with Spicy Chicken

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