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
Directions:
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
|
