Drunken Zucchini Noodles with Chicken
and broccolini / mushrooms
- Garlic - 2 cloves, chopped
- Ginger (opt) - 2 tsp, grated
- Bragg's / coconut aminos - 4 Tbsp
- Water - 2 Tbsp + 1 Tbsp
- Honey - 1 Tbsp
- Vinegar, rice - 2 tsp
- Hot sauce (opt) - 1/2 tsp
- Arrowroot powder - 1 tsp
- Broccolini - 1 bunch, finely chopped
- Mushrooms, any brown - 8 oz, sliced (look for pre-sliced)
- Zucchini - 12 oz, spiralized, sliced into strips, or cubed
- Chicken breasts, boneless and skinless - 1 1/2 lbs, chopped
- Eggs - 2, whisked
- Oil, cooking - 1 Tbsp + 1 Tbsp
Broccolini - Chop broccolini. (Can be done up to 5 days ahead)
Make sauce - Chop garlic. Grate ginger. Combine garlic, ginger, aminos, first portion of water, honey, vinegar, and hot sauce. (Can be done up to 5 days ahead)
Mushrooms - Slice mushrooms. (Can be done up to 3 days ahead)
Chicken - Chop chicken. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
Eggs - Whisk eggs.
Make slurry - Combine second portion of water and arrowroot powder.
Heat a wok with first part of oil over medium-high heat. Add chicken and saute until chicken is nearly cooked through. Move chicken to one side of the pan and pour eggs into the other side. Scramble eggs until just set. Set chicken and eggs aside and return wok to heat.
Add second part of oil and then broccolini and mushrooms to heated wok. If using cubed zucchini, add it at the same time (if using zucchini noodles, wait to add them). Saute until vegetables are tender, 3 to 5 minutes.
Pour sauce into wok, scraping up any browned bits on the bottom of the pan. Bring sauce to a simmer.
Give arrowroot slurry a stir and add it to sauce. If using zucchini noodles, add them at the same time. Simmer until sauce starts to thicken slightly, ~1 minute.
Add chicken and eggs back to pan and toss everything to combine.
Serve zucchini noodles with some extra hot sauce on the side. Enjoy!
This came together pretty quickly and was very tasty. I used regular broccoli, omitted the mushrooms, and used 1/2 fish sauce, 1/2 hoisin sauce in place of the oyster sauce. My hubby like it so it's a win.1 Helpful
SO GOOD. I subbed chopped sugar snap peas for broccolini, increased the sauce ingredients by 50% (I think it would have been a little dry otherwise), but otherwise followed the recipe exactly. Everyone in my family liked it, even the kids! My husband doesn't lick plates clean, but if he did, he definitely would have. A keeper and repeat for sure!0 Helpful
Yummy! Added more sriracha as I usually do. The tofu I got wasn't as firm so it didn't really brown as much but that didn't take away from the dish. Another one to add to the rotation!0 Helpful
Made this for a dinner party, and it was a huge hit!0 Helpful
This was really good although didn’t seem to make enough sauce to coat the noodles well. Would make extra next time0 Helpful
I liked the flavor of the sauce, but I'm the one who ended up eating most of this meal0 Helpful
The family really enjoyed this. It was pretty easy too. It came together quickly.0 Helpful