This is the main content.
Recipes
Kung Pao Chicken with Spaghetti Squash
4 servings
50 minutes total (Active 10 minutes)

Ingredients

  • ⅓ cup dry-roasted peanuts
  • ¼ cup sliced green onions
  • 4 cloves garlic
  • 1 lb chicken tenderloins
  • 1 spaghetti squash (2–3 lb)
  • 6 tablespoons water, divided
  • 12 oz fresh broccoli florets
  • 2 teaspoons cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons coconut sugar
  • 1 tablespoon sriracha sauce
  • 2 teaspoons vegetable oil

Steps

    1. Chop peanuts, green onions, and garlic (2 teaspoons) coarsely. Slice chicken thinly (wash hands).
    2. Cut squash in half lengthwise; scrape out seeds and discard. Place 1 squash half cut-side down in microwave-safe dish; add 4 tablespoons water, then cover and microwave on HIGH 12–15 minutes until squash can be easily pierced with skewer or knife. Uncover and let stand 5 minutes to cool. Repeat with remaining squash half. Use fork to pull spaghetti strands gently out of squash; discard skin.
    3. Microwave broccoli following package instructions. Place in small bowl: cornstarch, soy sauce, coconut sugar, sriracha sauce, and remaining 2 tablespoons water; whisk until blended.
    4. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Add oil, then chicken; cook and stir 5–6 minutes until chicken is browned and 165°F. Transfer to bowl and cover to keep warm.
    5. Add peanuts, onions, garlic, and soy sauce mixture to same pan; cook 1–2 minutes, stirring continuously, until very thick. Return chicken to pan and stir until coated with sauce. Stir in broccoli, then remove pan from heat. Divide spaghetti squash among serving bowls and top with chicken mixture; serve.

Amount per ¼ recipe serving: Calories 340, Total Fat 12g, Sat Fat 2g, Trans Fat 0g, Chol 65mg, Sodium 480mg, Total Carb 32g, Fiber 7g, Sugars 13g, Protein 30g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 15%