Description
This low-carb dish is tasty and filling, even if you’re not watching your waistline! Spicy and flavorful, this dish is always sure to please!
Ingredients
- 1 small spaghetti squash, halved and seeded
- 1 ½ cups chicken broth
- 3 tablespoons peanut butter
- 1 tablespoon chile-garlic sauce
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce
- 1 teaspoon minced fresh ginger
- 1 teaspoon sesame oil
- ¼ teaspoon ground black pepper
- 3 tablespoons cold water
- 1 tablespoon cornstarch
- 2 tablespoons olive oil
- 1 (12 ounce) package broccoli coleslaw mix
- 1 zucchini, diced
- 1 red bell pepper, diced
- ½ cup sliced green onions
- ¼ cup chopped fresh cilantro
- 2 cubed cooked chicken breasts
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash
- cut-side up
- on a baking sheet.
- Bake in the preheated oven until squash is tender
- 30 to 45 minutes. Shred squash meat using a fork and discard the peel.
- Combine chicken broth
- peanut butter
- chile-garlic sauce
- fish sauce
- soy sauce
- rice vinegar
- oyster sauce
- ginger
- sesame oil
- and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens
- 5 to 10 minutes. Reduce heat to low and simmer sauce.
- Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw
- zucchini
- red bell pepper
- green onion
- cilantro
- and shredded spaghetti squash until tender
- about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through
- 3 to 5 minutes.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 4