Description
With zucchini noodles, Thai spices, and simple healthy ingredients, this paleo-friendly take on your favorite take-out dish has tons of flavor!
Ingredients
Units
Scale
Ingredients for Stir Fry Sauce:
- 2 Tbsp fish sauce
- 2 Tbsp chili garlic sauce/paste (or sub with sriracha)
- 2-3 Tbsp gluten-free Tamari (see notes*)
- 1 Tbsp dark sugar - Coconut palm sugar, dark brown sugar, or molasses. Paleo option, use coconut sugar or molasses.
- Pinch of ground ginger or fresh grated ginger
- 1/4 tsp kefir lime zest or regular lime (a splash of lime may be substituted)
- Salt and pepper to taste
- Optional - finely diced Thai bird's eye red pepper for extra spicy (see notes*)
Other Ingredients for the casserole:
- 1 lb boneless skinless chicken thighs or breast (thin-sliced or diced)
- 2-3 Tbsp tapioca starch or cornstarch
- 16 oz (3-4 cups) Zucchini noodles. About 1-2 large zucchinis
- 1 cup chopped white or yellow onion
- 1 Tbsp olive oil or sesame oil
- 1 tsp minced garlic
- 1 red bell pepper, sliced
- 2-3 cups stir fry veggies of choice (shredded cabbage, sliced carrots, broccoli florets, snap peas, etc.)
- 3 eggs
- 2-3 Tbsp coconut milk
Optional Garnishes:
- Thai basil
- Sliced Thai red pepper (see notes*)
- Sesame seeds
- Cilantro
- Green onions
Instructions
- Preheat oven to 350°F. Grease a medium casserole dish and set aside.
- Dice or thinly slice chicken, pat dry with a paper towel, then toss in a bowl with cornstarch or tapioca starch. Set aside.
- Spiralize your zucchini. I used a spiralizer, but you can also cut julienne style. Spread your zucchini noodles on some paper towels to drain excess moisture for a few minutes while you prepare the sauce, then arrange them in the bottom of your prepared casserole dish.
- Prepare the sauce by whisking together the fish sauce, chili sauce, ginger, tamari, sugar, lime, and a pinch of pepper. Taste and adjust with more tamari or sugar if needed.
- Heat a large skillet over medium high. When the pan is hot, coat with oil, then add the chicken and cook until browned, about 5 minutes, flipping once or twice.
- Add your stir fry veggies, onions, and sliced red pepper and sauté for about 5 minutes, stirring occasionally, until vegetables are beginning to soften. Add the garlic and stir until fragrant, about 2 minutes.
- Add sauce, stir everything to coat, and continue to cook for another few minutes until sauce begins to simmer and thicken.
- Transfer the chicken stir fry on top of zoodles in the casserole dish and spread evenly.
- Whisk the eggs and coconut milk, then pour evenly over stir fry and zoodles, place the dish in oven, and bake 25-30 minutes or until the edges are golden brown and the egg mix is cooked through.
- Remove from oven and allow cool for 5-10 minutes before serving.
- Season to taste and garnish with Thai basil, optional sliced Thai peppers, toasted sesame seeds, cilantro, or green onions.
Notes
- To easily slice chicken: freeze for 30-45 minutes until the chicken is firm but not frozen solid. This allows a sharp knife to glide through the meat smoothly without pulling or tearing.
- For soy-free option use coconut Aminos in place of tamari sauce.
- If you don’t have Thai red pepper, you can use any other spicy red pepper. Thai red peppers are available in the Asian foods section or produce section of some supermarkets, or at some Asian markets.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Main
- Method: Baking
- Cuisine: asian american
Nutrition
- Serving Size: 1
- Calories: 264
- Sugar: 6.2 g
- Sodium: 1094.9 mg
- Fat: 13.7 g
- Saturated Fat: 4.3 g
- Carbohydrates: 12.1 g
- Fiber: 2.2 g
- Protein: 23.1 g
- Cholesterol: 137.5 mg
