Recipe: Drunken Chicken Zoodle Casserole

Ingredients

16 oz Zucchini noodles (zoodles)
1 cup chopped onion
1 tbsp olive oil or sesame oil
1 tsp minced garlic
2–3 tbsp tapioca starch or cornstarch
1 medium red bell pepper (sliced)
1 cup cut stir fry veggies (e.g., shredded cabbage, sliced carrots, broccoli floret, snap peas)
3 eggs
2–3 tbsp coconut milk

Preheat the oven to 350°F and grease a medium casserole dish.
Pat chicken dry and dice into small pieces.
Spiralize the zucchini or cut into julienne strips and pat dry to remove excess water.
Place the zucchini noodles at the bottom of the casserole dish.
Prepare the stir fry sauce by whisking together fish sauce, chili sauce, ginger, tamari, sugar, lime, and pepper.
Heat a skillet over medium-high heat, add oil, and sauté onion and garlic until fragrant.
Add chicken to the skillet and brown for about 5 minutes, stirring often.
Add stir fry veggies, sliced red pepper, sauce, and tapioca starch to the skillet and stir fry for 10 minutes until chicken is cooked through.
Transfer the chicken stir fry mixture on top of the zoodles in the casserole dish and spread evenly.
Whisk together the eggs and coconut milk, then pour over the casserole.
Bake for 25-30 minutes until edges are golden brown and egg is cooked through.
Let cool for 5-10 minutes before serving and garnish with Thai basil and optional sliced peppers.

Servings

5-6

Calories

264

Total fat

13.7g

Total carbohydrates

12.1g

Total protein

23.1g

Sodium

1094.9mg

Cholesterol

137.5mg