Sticky Chicken Zucchini Noodles

One of the things I love about my neighborhood is the variety of personalities.  It makes for work to connect, but it also is a blessing as we share our traditions with each other, it challenges us as we get brave and real and share our hearts, and oh, my, it gives us opportunities to try different types of food.  Like sticky chicken zucchini noodles.

I originally wrote this recipe for Gluten Free Living Magazine.  As is often the case, I “tested” it on a few neighbors before I submitted for publishing.  And as is (unfortunately, as my husband often says) often the case, I set this recipe aside and nearly forgot about it.  Until…  one neighbor sweetly reminded me, and didn’t forget, that she wanted to learn to make it.  And she wanted to do it together.  And I’m so glad she did.

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Sticky Chicken Zucchini Noodle Bowls

Prep Time

20 mins

Cook Time

30 mins

 

Don't let the seemingly long list of ingredients scare you away. Consider mixing a batch of double or triple this sauce and storing in the refrigerator up to a week. It comes together very quickly!

Servings: 4

Author: Angela Sackett at Everyday Welcome

Ingredients

• 1 sweet onion chopped
• 3 zucchini spiralized and drained*
• 1 tablespoon coconut oil
• 2 tablespoons coconut aminos
• 1 tablespoon fish sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon almond butter
• 1 tablespoon honey
• 1 tablespoon gluten-free tamarind paste optional
• Salt and pepper to taste

For chicken

• 4-6 boneless chicken thighs
• 3 tablespoons olive oil
• 3 tablespoons fresh orange juice
• 1 teaspoon minced garlic
• 1 tablespoon honey
• ½ teaspoon sea salt
• ½ teaspoon cracked black pepper

For garnish (optional)

• Sesame seeds
• Green onion
• Cilantro
• Fresh lime

Directions

1. *After spiralizing zucchini, lightly salt. Use a paper towel to press “noodles” in a colander lined with paper towels to release most of their juices, and allow to drain for ten minutes.
2. Place a rimmed cookie sheet in oven and preheat oven to 400 degrees.
3. Mix together chicken marinade and drizzle over chicken thighs that have been rinsed and patted dry with a paper towel.
4. Once oven has preheated, quickly remove pan and place thighs, skin side down, onto pan and return to oven for 15 minutes.
5. Remove pan from oven; flip thighs and cook an additional 15-20 minutes, or until golden brown and crispy.
6. Let rest for five minutes before slicing thinly.
7. Meanwhile, heat a large skillet over medium to medium-high heat.
8. Saute onion in coconut oil until it starts to soften (about 3-4 minutes).
9. Whisk in coconut aminos, fish sauce, almond butter, fish sauce, vinegar, almond butter, honey, and tamarind paste just until combined.
10. Add zucchini and toss to combine; let cook for one minute and remove from heat.
11. Serve “noodles” in individual bowls with chicken on top.
12. If desired, top with garnishes and a squeeze of fresh lime juice.

One warm summer morning, we pitched in our ingredients and our boys played board games while we caught up on life talk and cooked away.  We multiplied this recipe by four and shared it for lunch, with plenty for leftovers to share with our families!   

**If you’re watching sugar or doing a Whole 30, you can make this recipe without the honey and check the tamarind paste ingredients or omit, and it is still delicious.

It looks lengthy, but if you set out your ingredients, whisk together the marinade and sauce separately, and maybe invite an extra set of hands (but not necessary!), in no time flat you’ll have a fast, delicious, gluten-free, Paleo-friendly meal.  Did I mention it’s delicious?

Invite a friend.  Whip this up.  Promise to share.

Inviting welcome (and eating well…)

Angela