Thai Chicken Drunken Zoodles Casserole 09-Nov-2019

This sounds like a pretty awesome dish.

Since the chicken and everything is cooked in the oven as well as stir fried, sure not to overcook the chicken. This might be a good use for cubed rotisserie chicken, in which case you don’t stir fry it at all, just add it to the mix as you’re putting in the casserole dish.

INGREDIENTS

• 1 lb boneless chicken thighs

INGREDIENTS FOR STIR FRY SAUCE:

• 2 tbsp fish sauce
• 2 tbsp chili garlic sauce/paste
• 2–3 tbsp gluten free Tamari soy sauce mixed with 1 tbsp dark sugar
• Pinch of ground ginger
• kefir lime or 1/4 tsp lime zest (a splash of juice works too)
• salt and pepper to taste
• (optional) finely diced Thai bird’s eye red pepper for extra spicy

OTHER INGREDIENTS FOR THE CASSEROLE:

• 1 cup chopped onion
• 1 tbsp olive oil
• 1 tsp garlic
• 1 cup stir fry veggies (i.e. broccoli, snap peas, etc.)
• 2–3 tbsp tapioca starch or potato starch/flour
• 1 red bell pepper, sliced
• 16 oz (or about 3–4 c ) zucchini zoodles
• 3 eggs
• 2–3 tbsp coconut milk

GARNISH/TOPPING:

• Thai basil
• 1 Thai red pepper (see notes for other pepper)
• optional sesame seeds to garnish

DIRECTIONS

1. Clean your chicken then dice your chicken meat into small slices/cubes; set aside
2. Pat zoodles dry to remove extra moisture. You may want to salt them and put them in a colandar to drain
3. Whisk together the fish sauce, chili sauce, ginger, tamari + sugar, lime, pinch of pepper; taste and adjust with more tamari/sugar if needed
4. Preheat oven to 350F and grease an 8x12 casserole dish; set aside
5. Head a sauté pan, add the olive oil
6. Place meat, garlic, and onion in skillet or large pan, sauté for 5 minutes (not so long)
7. Add the veggies, sliced red pepper, sauce, and 2-3 tbsp tapioca starch
8. Stir fry 10-15 minutes until chicken no long pink (but not overcooked) and starch is mixed well with the meat/vegetables
9. Place the zoodles at the bottom of your casserole dish
10. Add the stir fry mix and the sauce on top of zoodles; evenly
11. Next whisk the eggs and coconut milk
12. Pour egg mixture over casserole dish
13. Bake 25-30 minutes or until the edges are golden brown and the egg mix is cooked through
14. Remove from oven and garnish with Thai basil and optional sliced Thai peppers
15. Salt/pepper to taste
16. Sesame seeds to sprinkle over top, if desired