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