Ingredients

The following ingredients have 6 Servings
  • 1 lb boneless chicken thighs or breast (the darker meat works best)
  • 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). This creates a dark soy sauce. *For Paleo use Coconut Aminos*
  • 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
  • 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
  • Thai basil
  • 1 Thai red pepper (see notes for other pepper)
  • optional sesame seeds to garnish

Instruction

  • Preheat oven to 350 F and oil a medium casserole dish. Set aside.
  • Clean your chicken then dice your chicken meat into small slices/cubes. Set aside.
  • Slice veggies and spiralize your zucchini. If you don’t have a spiralizer, just cut julienne style. I use this spiralizer . Make sure to pat your zucchini noodles extra dry with a towel. To remove excess water. Place zucchini noodles (zoodles) at the bottom of the casserole dish and set aside.
  • Next Mix your stir fry sauce. Whisk together the fish sauce, chili sauce, ginger, tamari + sugar (to equal the dark soy sauce), lime, pinch of pepper. Taste and adjust with more tamari/sugar if needed. For Paleo option, use palm sugar or molasses.
  • Place meat, garlic, onion, oil in skillet or large pan. Sauté 5 minutes.
  • Add your stir fry veggie mix, sliced red pepper, sauce, and 2-3 tbsp tapioca starch. Stir fry 10-15 minutes until chicken no long pink (but not overcooked) and starch is mixed well with the meat/vegetables.
  • Add the Chicken stir fry with sauce on top of zoodles in the casserole dish; evenly.
  • Next whisk your eggs and coconut milk. Pour over casserole dish.
  • Bake 25-30 minutes or until the edges are golden brown and the egg mix is cooked through.
  • Remove from oven and garnish with Thai basil and optional sliced Thai peppers.
  • Salt/pepper to taste. Sesame seeds to sprinkle over top, if desired.