Ready in 10-15 minutes.
Easy Drunken Noodle Chicken Casserole
Ingredients
| Directions |
10-15 minutes prep and cook time. |
|
Serves: 2 |
A dish from the old grandma's tales – chicken casserole, is something all of us like, be it day or night. And it is even more amazing when you can get a low-calorie option in this – what do you think? This, one of the low-carb recipes, is always a hit at parties. The chicken is, and the mushrooms are so tasty – aren't they? Let's get cooking!
Makes six servings!
Here’s what you need:
Instructions
- 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.
- Rinse your Angel Hair or Spaghetti hearts of palm noodles and let it rest and dry
- 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.
- 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 the Angel hair or Spaghetti hearts of palm pasta
- 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.
Chef’s Tip of the Day: To add flavor to your casserole, add in fresh herbs such as bay leaves, rosemary, parsley, and tarragon. But here are the tricks, in the beginning, add bay leaves and rosemary and save parsley and tarragon for the end as they are lighter herbs, which keeps the flavor alive. Also, you may add other herbs to try different different flavors!
