Drunken Chicken Zoodle Casserole

Drunken hen Zoodle Casserole takes a spin on the authentic Pad kee mao Asian stir fry and places it in casserole form. A paleo friendly zucchini noodle casserole with tons of taste, Thai spices, and simple wholesome substances! A delicious, light, excessive protein, low carb recipe.

My trendy obsession, amongst many, is making the most out zoodles in the shape of spiralized comfort food. I don’t recognise approximately you, but once in a while plain zucchini noodles get dull.

Drunken Chicken Zoodle Casserole

Heck, unless your insects bunny, we all want to eat greens that have a few “Ooompf !” Don’t me incorrect, i love the extra veggie intake spiralized greens add to dishes, however with that also wishes to come back greater substance and/or taste, ya realize? you know I realize that you understand.

So simply upload this paleo drunken chicken zoodle casserole to the listing. Gosh I’ve been looking to do this for goodbye. Drunken noodles are first-rate, but when you make them into chicken zoodle casserole shape, they may be even extra superb. Why? because you can shipping them as a stir fry noodle potluck dish, make for meal prep, or feed the entire own family across the desk.

Drunken Chicken Zoodle Casserole

INGREDIENTS:
  • 1 lb boneless chicken thighs or breast (the darker meat works best)

Ingredients for Stir Fry Sauce:

  • 2 tbsp fish sauce
  • 2 tbsp chili garlic sauce/paste (available in most asian sections at store. Or use Sriracha)
  • 2–3 tbsp gluten free Tamari soy sauce mixed with 1 tbsp dark sugar (coconut palm sugar, dark brown sugar, or molasses)
  • 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 or sesame 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 noodles- zoodles) This equals about 1-2 large zucchini
  • 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
INSTRUCTIONS:
  1. Easy your hen then cube your fowl meat into small slices/cubes. Set apart.
  2. Slice vegetables and spiralize your zucchini. if you don’t have a spiralizer, simply reduce julienne style. i use this spiralizer . make sure to pat your zucchini noodles greater dry with a towel. To do away with extra water.
  3. Subsequent blend your stir fry sauce. Whisk together the fish sauce, chili sauce, ginger, tamari + sugar (to identical the darkish soy sauce), lime, pinch of pepper. flavor and regulate with more tamari/sugar if wanted. For Paleo choice, use palm sugar or molasses.
  4. Preheat oven to 350F and greased casserole dish. Set aside.
  5. Region meat, garlic, onion, oil in skillet or large pan. Sauté 5 mins.
  6. Upload your stir fry vegetables, sliced red pepper, sauce, and a pair of-3 tbsp tapioca starch. Stir fry 10-15 minutes till hen no long crimson (however now not overcooked) and starch is mixed properly with the beef/greens.
  7. Location (Zucchini noodles) zoodles at the bottom of your casserole dish
  8. Add the fowl stir fry with sauce on pinnacle of zoodles; evenly.
  9. Subsequent whisk your eggs and coconut milk. Pour over casserole dish.
  10. Bake 25-half-hour or till the rims are golden brown and the egg blend is cooked via.
  11. Put off from oven and garnish with Thai basil and non-compulsory sliced Thai peppers.
  12. Salt/pepper to taste. Sesame seeds to sprinkle over top, if preferred.

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