drunken chicken

Paleo friendly Drunken Zoodle Chicken Casserole takes a spin on the original Pad kee mao Asian stir fry and puts in casserole form. Light, healthy!

Easy Drunken Zoodle Chicken Casserole

chicken thighs

tbsp fish sauce

tbsp chili garlic sauce/paste

ginger

lime lime

salt and pepper

Thai bird’s eye red pepper

onion

olive oil or sesame oil

tsp garlic

stir fry veggies (i.e. broccoli, snap peas, etc.)

tapioca

red bell pepper, sliced

oz (or about 3-4 c Zucchini noodles- zoodles) This equals about 1-2 large zucchini

eggs

coconut milk

Thai basil

Thai red pepper (see notes

sesame seeds

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&#8217;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.

This looks  amazing! I love the  use of zoodles, and  I love drunken noodles, so this is a definite win!

I have always wanted to try zoodles! Love the flavors in this casserole.

This dish is amazing! It tastes better than takeout!

Do the zoodles get mixed with the stir fry veggies or do they go in the casserole dish without being "stir fried" with the other veggies first?

The flavors in this recipe came together marvelously!   I was a little skeptical about the taste of the sauce at first, but once everything baked...no more worries, just seconds and empty plates.   I used frozen zoodles, veggies, and chicken breast. Everyone in the house enjoyed. 

Very tasty, thanks!

Pad Kee Mao is in my regular cooking rotation. Using Zoodles really appealed to me. However I found the stir fry sauce to be WAY too salty for me, glad I tasted it before adding to the dish. I used my pad kee mao sauce as a substitute, it has less dark soy sauce and the addition of oyster sauce. I followed the rest of the recipe as written and it was delicious.

I just made this and oh my gosh, it really exceeded my expectations. This casserole is unreal!! Thank you so much for creating this-definitely becoming a staple in my kitchen!

Yummy recipe! thanks for sharing! I swapped out the zoodles for spiralized sweet potato noodles and it was delicious!

A traditional Chinese cold appetizer, this Chinese Drunken chicken recipe made with Shaoxing wine. It has amazing flavor and texture, and is simple to make.

Chinese Drunken Chicken

chicken leg quarters

water

salt

shaoxing huadiao wine ((绍兴花雕酒))

sugar

sea salt

goji berries/wolfberries

Debone the chicken leg quarters, keeping the skin on. Keep the bones to make a homemade stock, which you’ll be using in this recipe. You might be able to ask your butcher to help you with this step!

In a small pot, add your reserved chicken bones, 2 ½ cups water, and ginger. Bring to a boil and simmer over low heat for at least 1 hour (or longer). We’ll need 1 ½ cups of chicken broth for the recipe. You can also eliminate this step if you want to use store-bought chicken stock.

Rinse off your de-boned chicken and pat thoroughly dry with a paper towel. Grab 2 pieces of aluminum foil, each about 12” long. Lay each piece of chicken onto a piece of foil, and sprinkle with ¼ teaspoon salt. Roll up the chicken lengthwise, and then wrap in the foil, twisting both sides to form a candy-like bundle.

Steam the chicken in the foil over high heat for 20 minutes, covered. Turn off the heat and let the chicken sit in the steamer for another 5 minutes with the lid tightly closed.

Transfer the foil wrapped chicken to an ice bath, and let it sit there for 10-15 minutes, until the chicken is completely cool. This step ensures that the juices remain locked in and improves the chicken’s overall texture.

Now it’s time to make the brine. In a non-reactive container (I used a glass loaf pan. Anything narrow and deep, where the chicken can remain submerged, will work), add the 1 ½ cups chicken broth, 1 ½ cups shaoxing wine, sugar, salt, and goji berries. Once the chicken is cool, unwrap the chicken and place in the brine. Cover and refrigerate for 24 hours.v

Slice and serve cold or at room temperature. This dish is usually served as a cold appetizer. Remember to store the chicken in the brine until serving and use clean utensil whenever coming contact with the brine and chicken. Consume the chicken within 3 days.

Note: We did this dish with equal parts wine and broth. You can change the ratio according to your own tastes, whether you like a stronger or lighter wine taste. But beware…upping the ratio of wine can make the chicken bitter, so proceed with caution.

Drunken chicken is a Shanghainese cold dish where chicken is steeped in rice wine, hence &#39;drunken chicken.&#39; This drunken chicken recipe is by Nook &amp; Pantry.

Drunken Chicken

lbs. chicken, dark meat preferably

black pepper

white pepper

ginger,

green onion (white parts only, sliced lengthwise)

Shaoxing rice wine

white sugar

Ice cubes and water

Mix the salt with the two peppers. Rub the chicken all over with the salt and pepper and let it sit for an hour.

Bring 6 cups of water to a boil in a Dutch oven or large pot, add the green onion bottoms and ginger. Add the chicken, make sure there is enough water to cover the chicken, and return to a boil. Lower the heat to a bare simmer and simmer for 10 minutes. If you’re using a whole chicken, when the water is simmering for 10 minutes, lift the chicken out of the water and make sure the stock in the cavity empties back into the pot.

Do that 3 times for a whole chicken. For chicken pieces or leg quarters, gently stir the pot once or redistribute the leg quarters so they cook evenly. After 10 minutes, cover, turn off the heat, and allow the chicken to poach undisturbed until the water cools almost to room temperature.

Poaching Method:

Bring water to a boil in the steamer. Place the chicken in an even layer, scatter the green onion and ginger all over and steam over medium heat for 30 – 40 minutes or until the internal temperature near the bone reaches 165°F – 170°F (73°C - 76°C). If the chicken pieces are larger, they will take longer to steam. If any of the pieces are touching, make sure to redistribute them in the middle of cooking, so they cook evenly.

Mix the ice cubes and water and shock the chicken in ice cold water for 2 minutes. If you poached the chicken, shock it after the chicken has cooled to room temperature. If you steamed the chicken, shock it immediately after steaming.

After cooking, cut the chicken into bite sized pieces, or score the chicken meat with a knife. Put the chicken pieces into a large container. Mix 3/4 cup to 1 cup of the chicken stock (the liquid you poached the chicken in or the liquid that comes out of the chicken after steaming) with the sugar and rice wine. Taste the marinade and add salt if needed. Pour it over the chicken pieces and let this sit in the fridge at least overnight before serving. Serve cold.

Steaming Method:

Chinese Drunken Soy Chicken is a lovely recipe, cooked in a rice wine and soy broth, keeping it juicy and full of flavor. Also recipe for ginger &amp; scallion dipping sauce.

Chinese Drunken Soy Chicken

lbs Whole Chicken

Cup Shaoxing wine

soy sauce

cinnamon stick

star anise

ginger, powder

water chicken

onions

peanut oil

scallions/spring onions.

Using a pan large enough to hold the...

Using a pan large enough to hold the chicken, add all the ingredients for the broth and bring to a gentle simmer.

Then add the chicken, breast side down.

Cover and allow to gently simmer for 30...

Cover and allow to gently simmer for 30 minutes, then turn the chicken over and continue to simmer for a further 30 minutes.

Check the juices run clear between the thigh...

Check the juices run clear between the thigh and main body, then you know it is fully cooked.

Remove the chicken from the pan and set...

Remove the chicken from the pan and set on a plate. Allow to cool enough so you can handle it. I usually wait around 30 minutes then it is cool enough for me.

Take a meat cleaver and cut off the...

Take a meat cleaver and cut off the wings and legs, set aside. Then cut the main part of the chicken by separating the breast part from the underside.

Lay the underside flat on your chopping board...

Lay the underside flat on your chopping board and cut 1 inch slices apart. Then cut down the centre. The pieces should be small enough to pick up with chopsticks. Do the same for the breast side of the chicken.

Place these pieces on a plate, laying the...

Place these pieces on a plate, laying the underside pieces first then the breast pieces on top.

Take the wings and cut in half, and...

Take the wings and cut in half, and the legs, cut at the joints and then cut each joint in half again. Arrange these on the plate on either side of the breast meat.

Take 2 scallions and slice them in a...

Take 2 scallions and slice them in a slant and sprinkle over the top of the chicken.

To make the ginger dipping sauce, peel and...

To make the ginger dipping sauce, peel and finely chop the ginger and place in a small bowl. Finely chop the scallions and add to the bowl.

Add the remaining ingredients for the dipping sauce...

Add the remaining ingredients for the dipping sauce and give it a good stir. Transfer to little serving bowls.

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The most viewed drunken chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine