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9) Thai Peanut Chicken with Spaghetti Squash

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium spaghetti squash about 2–3 lbs, halved and seeds removed
  • 1 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 2 tbsp olive oil divided
  • 1/3 cup creamy peanut butter
  • 3 tbsp soy sauce or tamari
  • 2 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp sesame oil
  • 1 –2 cloves garlic minced
  • 1 tsp grated fresh ginger or 1/4 tsp ground
  • 1/4 –1/2 tsp red pepper flakes optional
  • 2 –3 tbsp warm water to thin sauce
  • 2 green onions sliced and chopped peanuts for garnish

Method
 

  1. Preheat oven to 400°F. Brush squash halves with 1 tbsp oil, cut side down on a baking sheet; roast 35–40 minutes until strands pull easily.
  2. Meanwhile, heat remaining oil in a skillet over medium-high. Cook chicken 5–7 minutes until browned and cooked through; remove and keep warm.
  3. Whisk peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes in a bowl. Add water to reach a pourable sauce.
  4. Return chicken to skillet, pour sauce over, and simmer 2–3 minutes until glossy and coat well.
  5. Use a fork to shred squash into strands. Divide squash onto plates, top with peanut chicken, green onions, and chopped peanuts.