| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fish sauce
- 1/2 teaspoon cornstarch
- 2 tablespoons hoisin sauce
- 1 tablespoon Thai chili paste (I used sambal)
- 1 1/2 teaspoons toasted sesame oil
- 1 tablespoon peanut oil
- 8 ounces ground chicken
- 1 small yellow onion, halved and sliced root to stem
- 1 orange bell pepper, cut into 1/2-inch dice
- 1 medium clove garlic, minced
- 1 cup grape tomatoes, halved
- 2 scallions, thinly sliced
- 1 pound cucumbers, cut into noodles with a spiralizer on a medium setting
- 3 tablespoons fresh Thai basil leaves
Instructions
- In a small bowl, whisk together the soy sauce, fish sauce, cornstarch and 1 teaspoon water, making sure there are no lumps. Stir in the hoisin, chili paste and sesame oil.
- Heat a large skillet over medium heat. Add the sauce mixture, bring to a simmer and simmer until thickened, about 1 minute. Reserve the sauce in a small bowl for later.
- Wipe out the skillet and heat over medium-high heat. Add the peanut oil and when hot, add the chicken and cook until just browned, 5 to 7 minutes. Remove to a plate with a slotted spoon. Add the onions, peppers and garlic and cook until just softened, about 3 minutes. Return the chicken to the skillet, stir in the sauce, tomatoes and scallions and cook for 1 minute more.
- Place the cucumber noodles in a large bowl and toss with the hot chicken mixture from the skillet directly before serving. Sprinkle with torn basil and serve.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 390 |
| Total Fat | 21 g |
| Saturated Fat | 4 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 5 g |
| Sugar | 15 g |
| Protein | 26 g |
| Cholesterol | 98 mg |
| Sodium | 1561 mg |
| Serving Size | 1 of 2 servings |
| Calories | 390 |
| Total Fat | 21 g |
| Saturated Fat | 4 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 5 g |
| Sugar | 15 g |
| Protein | 26 g |
| Cholesterol | 98 mg |
| Sodium | 1561 mg |
Reviews
I made this tonight and I swear if we could have licked the bowl we would have! Amazing. A real 5⭐️⭐️⭐️⭐️⭐️for sure! Thank you Molly for another winner
My husband and I really enjoyed this recipe! I took the advice of another reviewer and spiralized my cucumber first and let it sit on paper towels to absorb extra moisture. I didn’t realize until after we ate that I’d forgotten the basil! I’ll be making this again and will be sure to include it. I’ll also cut the spirals a bit as they were a little obnoxious!
This was amazing plus!! I used Zucchini Noodles and added Chopped Shrimp and some Pineapple Chunks! Molly, first review I have ever written, but this was a TRUE HOME RUN!!
Wonderful dish
So good with garden fresh cucumbers!
i am confused, this says drunken….usually it means there is some kind of alcohol in it but i see none listed.
So yummy!!
I substituted drained and cubed extra firm tofu for the chicken. It was delicious!
This is the first recipe that I’ve tried from Molly. It was an absolute hit. We will be making this again.
First recipe I tried from Molly along with her Sugared Pork Buns. I substituted spaghetti noodles for cucumber noodles and added cucumber. Went so well with the pork buns. My family loved these!