Adventures of the Heart
Mary Zalmanek
Entrees: Chicken Peanut Sauce over Spaghetti Squash

For years I served this sauce over pasta or rice.  Recently I tried it with spaghetti squash and liked it just as well.  

 

Serves 2

 

1 tbsp peanut oil

1 tbsp fresh garlic, minced

1 tbsp ginger root, pared and minced

1/2 cup chicken broth, or more to taste

1/4 cup sherry (not cooking sherry)

1 tbsp regular or gluten-free soy sauce

1 tbsp rice vinegar

1 tsp Chinese sesame oil

1/4 heaping cup chunky peanut butter

dash ground pepper

dash crushed red pepper

1 cup rotisserie chicken, skinned and boned

regular or gluten-free vermicelli, rice or spaghetti squash

2 tbsp scallions, minced

 

In small saucepan heat peanut oil over high heat; add garlic and ginger root and sauté for 1 minute.  Add chicken broth, sherry, soy sauce, rice vinegar, sesame oil and peanut butter. Bring to a boil, then reduce heat and simmer, stirring constantly until sauce is smooth, about 3 minutes.  Stir in chicken. 

 

If you use vermicelli or rice, cook them according to package directions.  To use spaghetti squash, pierce the skin several times with a knife.  Cook on high in microwave for 15 minutes or until tender.  Rotate every 5 minutes.  Cool for 10 minutes before slicing the squash in half.  Remove seeds and scrape pulp into a bowl. Shake the strands with a fork.

 

Serve chicken peanut sauce over vermicelli, rice or spaghetti squash.  Sprinkle with scallions.