Drunken Zucchini Noodles with Chicken
- 1/4 cup oyster sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons tamari sauce
- 1 tablespoon honey
- 1 tablespoon rice wine vinegar
- 1 pound boneless, skinless chicken thighs, thinly sliced
- 1 tablespoon chili-garlic sauce
- 2 tablespoons vegetable oil, divided
- 1 small red bell pepper, thinly sliced
- 2 large zucchinis, spiralized using the 3mm blade
- 1 bunch green onions, cut into 1-inch pieces
- 1/4 cup chopped peanuts
For best results, we recommend using:
- Stir oyster sauce, soy sauce, tamari sauce, honey, and vinegar together in small bowl. Toss chicken with chili-garlic sauce in a separate bowl.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Working in batches, cook and stir chicken until browned and no longer pink in the center, about 15 minutes. Remove chicken with a slotted spoon to a bowl.
- Heat remaining tablespoon oil in the skillet. Sauté red bell pepper in hot oil until slightly softened, about 2 minutes; add zucchini noodles and cook until soft, about 2 minutes more.
- Return chicken to the skillet; add sauce mixture and green onions. Bring liquid to a boil, reduce heat to medium-low, and cook at a simmer until noodles are tender, about 2 minutes.
- Sprinkle chopped peanuts over the dish to serve.
If you'd like to make this dish vegetarian, substitute 1 pound firm tofu cut into cubes for the chicken thighs. Gluten free? Omit the soy sauce and use a total of 4 tablespoons tamari instead. The chicken can be cooked ahead of time and reheated; assemble the rest of the dish just before serving.
What others are saying
Katie Hason says:
These noodles were so good! I added mushrooms in addition to using zucchini and bell peppers like the recipe calls for. It tasted very authentic and better than take-out!
Laura Griffin says:
These drunken noodles are fantastic! The tamari sauce is perfect for this dish. If you're looking for a guilt free way to enjoy Chinese food without all the carbs, this is it. I definitely plan to add this to my weeknight rotation. The chili-garlic sauce and bell peppers are really what gives this dish that extra something special!