Creamy Peanut Chicken Squash Supreme
A hint of the exotic, loaded with succulence and sustenance, this one-bowl meal keeps you full for hours. Seasonal spaghetti squash coddles a creamy peanut, lime, broccoli and chicken sauce. Local hot peppers add just the right amount of kick to warm you from the inside out. Dairy-free and gluten-free tastiness, ready in under an hour.
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Ingredients
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1 large spaghetti squash, approx. 2 to 2 ¼ kg
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25 ml liquid honey |
| 500 g chicken breasts cut in pieces |
10 ml sesame oil |
| 25 ml coconut oil |
1 large shallot, peeled, finely diced |
| 150 g smooth peanut butter, no sugar added |
1 garlic scape, top head removed, diced |
| 50 ml rice vinegar |
½ to 1 hot pepper, to taste, finely diced |
| 25 ml natural soy sauce alternative |
1 medium bunch broccoli, approx. 150 g, chopped |
| 1 lime, freshly squeezed |
Salt, pepper, to taste |
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Method
- Heat oven to 200C, 390F.
- Cut ends off spaghetti squash. Cut in half lengthwise. Scrape to remove seeds.
- Place cut side down on baking sheet and place in heated oven for 30 to 35 minutes.
- While squash is roasting, make the sauce by mixing together well the peanut butter, rice vinegar, soy sauce alternative, lime juice, honey and sesame oil. Set aside.
- Cut chicken into pieces. Melt coconut oil over medium heat in a frying pan then add chicken. Stir until chicken has just cooked with little pink remaining. Scoop chicken into a bowl keeping chicken juices in pan.
- Add broccoli pieces to pan and stir to cook until bright green, approximately 2 to 3 minutes.
- Add cut shallot, garlic scape and hot pepper to broccoli. Stir and cook for another 2 minutes.
- Add cooked chicken pieces back into the pan of veggies and the reserved peanut sauce you put aside before. Stir to combine all and heat through for 1 minute more.
- Take spaghetti squash out of oven. With a fork, scrape the squash into spaghetti-like strands.
- Evenly divide squash onto serving plates. Add equal portions of the chicken peanut broccoli blend over the squash on each plate.
- Sprinkle salt and pepper to taste. If you like, garnish with roasted peanuts on top. Enjoy
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Source: Recipe created for the Italian Centre Shop by Loretta Friedrich, C.H.N., N.N.C.P.
