Drunken Zucchini Noodles with Chicken
and broccolini / mushrooms

Name: Drunken Zucchini Noodles with Chicken
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 bunch Broccolini, finely chopped; 8 oz Mushrooms, any brown, sliced (look for pre-sliced); 12 oz Zucchini, spiralized, sliced into strips, or cubed; 1 1/2 lbs Chicken breasts, boneless and skinless, chopped; 2 Tbsp Cilantro, chopped; 2 Eggs, whisked; 1 Tbsp + 1 Tbsp Oil, cooking; 2 cloves Garlic, chopped; 2 tsp Ginger (opt), grated; 4 Tbsp Bragg's / coconut aminos; 2 Tbsp + 1 Tbsp Water; 1 Tbsp Honey; 2 tsp Vinegar, rice; 1/2 tsp Hot sauce (opt); 1 tsp Arrowroot powder

Active: 35 Total: 35

Original GF Paleo Vegetarian

This paleo-friendly version of a Thai take-out favorite last appeared in 2019. It features zucchini noodles and chicken in a sweet and savory sauce.

Ingredients

Metric

Servings:

Drunken Zucchini Noodles with Chicken:

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
Cilantro - 2 Tbsp , chopped
Eggs - 2 , whisked
Oil, cooking - 1 Tbsp + 1 Tbsp

Drunken Noodle Sauce:

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

Prep

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)
Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also just cube zucchini.) (Can be done 1 day ahead)
Chicken - Chop chicken. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
Cilantro - Chop cilantro.
Eggs - Whisk eggs.
Make slurry - Combine second portion of water and arrowroot powder.

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Make

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 cilantro on top and some extra hot sauce on the side. Enjoy!

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