Kung Pao Chicken & Broccoli over Spaghetti Squash

This is one of those surprisingly tasty week night dinners. I was grocery shopping in Publix with my son, Miller. He saw samples being handed out at the demo station and wanted one. So we cruised over in our grocery cart to the lady sampling Kung Pao Chicken with Spaghetti Squash. I tried a bite and it was really good. I liked the fact that it was a healthy dish. Miller liked it too. I had some of the ingredients in my cart already so I grabbed the spaghetti squash and broccoli. I knew what dinner was going to be. The dish came together rather quickly and easily. I did put my own spin on it. I am happy to report my son liked the broccoli. That makes this dish a winner!

Kung Pao Chicken & Broccoli over Spaghetti Squash

Print Recipe

Serves: 3 to 4

Ingredients

1 large head broccoli
2 teaspoons extra virgin olive oil
1/4 teaspoon fine sea salt
Spaghetti Squash (see recipe at the end)
about 2 pounds boneless, skinless chicken thighs
2 teaspoons light olive oil
2 teaspoons cornstarch
2 tablespoons gluten-free soy sauce
2 teaspoon Sriracha
1/2 teaspoon peanut butter (or almond butter if allergic to peanuts)
4 small garlic cloves, minced
3 tablespoons chopped peanuts or Marcona almonds

Instructions

Preheat oven to 400 degrees F.

Cut the large florets off the broccoli stalks and then cut the large florets into smaller pieces. Toss the florets in the extra virgin olive oil on a parchment paper lined baking sheet. Season with the salt. Bake until just tender, about 20 minutes.

Meanwhile prepare the microwave method for spaghetti squash and then place in the oven at the last 12 minutes of the broccoli roasting.

While the broccoli and spaghetti squash are cooking, prepare the chicken. Trim any excess skin or fat from the chicken thighs. Cut the thighs into 1-inch pieces.

Heat a nonstick skillet over medium-high heat. Add the light olive oil and chicken. Cook until the chicken has browned on both sides and cooked through, about 5 to 6 minutes. Transfer to a bowl and cover to keep warm.

For the sauce, return the skillet to the heat. In a small bowl, combine the cornstarch, soy sauce, Sriracha, peanut butter and 2 tablespoons water. Stir until combined. Add the mixture to the skillet. Add the garlic. Cook for 2 to 3 minutes. Add the chicken back to the skillet. Add the chopped peanuts or almonds. Toss the chicken in the sauce until coated. If too thick, thin the sauce with some chicken broth or stock.

Add the roasted broccoli to the skillet. Toss until coated with the sauce.

To serve, divide the spaghetti squash among each bowl. Top with some of the Kung Pao Chicken and broccoli.

See Spaghetti Squash recipe.