Thai Drunken Zucchini Noodles with Spicy Honey Chicken^[1]

Submitted by Andrew Kawasaki, D4

Instructions

1. Heat a large skillet over medium heat. Once hot, add the hoisin, soy sauce, oyster and sweet
   chili sauce and stir it together. Cook for 1 to 2 minutes, until the sauce is combined and warm. Transfer it to a bowl.
2. Add the coconut oil to the same skillet over medium heat. Season the chicken with the salt
   and pepper. Add it to the skillet and cook until browned on all sides, about 6 to 8 minutes. Stir together the chili garlic sauce (or sriracha) and honey and add it to the chicken. Stir well and cook for another minute or two. Transfer the chicken to a bowl or plate.
3. Add the shallots, garlic and red pepper to the skillet. Cook until softened, about 5 minutes.
   Return the sauce and the chicken to the skillet. Cook for 1 to 2 minutes. Add in the scallions
   and the zucchini, tossing well to coat. Cook for 2 to 3 minutes, until the zucchini noodles soften. Toss in the peanuts. Drizzle the entire skillet with hot chili sesame oil. Serve
   immediately.

Notes from the submitter:

Instead of using all of the sauces mentioned at the beginning, I use a mixture of soy sauce, coconut aminos, ground fresh chili paste, vinegar, honey, and sesame oil trying to stay around the same total amount. It turns out a little different each time but is always tasty. The ground fresh chili paste is great and I get it from a local Asian Grocery store.