This sweet and spicy chicken is going to make your mouth sing! Spaghetti squash makes a delicious and convenient compliment to this chicken.
There is nothing complicated about this sweet and spicy chicken
I wish I could say the same for sports. I’ve been watching my son play basketball for years and I still have no idea what is going on. I mean I get the general idea of what is happening. The boys get the ball, run down the court to throw the ball into the hoop. The same thing happens over and over again until four quarters have passed.
It’s all the stuff that happens in between that baffles me. I’m always amazed when the parents around me call out the fouls before the ref even blows the whistle. I can barely keep up with who has the ball let alone call out traveling or holding on a player. How on earth are these people seeing all this? Sometimes I’m not sure I’m even watching the same game as everyone else.
My husband will go on and on about offensive plays and positions and where each boy should be and what they should be doing. I do a very good job of watching his mouth move and nodding when appropriate but my head is a complete blank. I have no clue what he is talking about. I’m not sure I even care if I’m being truthful. If basketball was a book, I’d read the cliffs notes.
You are going to love the flavors of this sweet and spicy chicken
Chicken is not complicated, even when it is coated in a sweet and spicy sauce. Butternut squash isn’t complicated either. All you have to do is cut it in half and roast it. Your fork will will help pull up the “spaghetti” once its done! While the squash roasts, cook your chicken and make the quick and easy Asian inspired sauce, adjusting the heat as you cook. The heat comes from Thai chile paste with garlic or Sambal Oelek which can be found in the Asian section of your grocery store. I also use the paste in these Grilled Chicken Drumsticks and the spicy comeback sauce for these grilled chicken wings. It has a subtle kick that isn’t overwhelming or overpowering and it blends nicely into the surround flavors. If you are curious about more spaghetti squash recipes, be sure to check out this Instant pot Spaghetti Squash, Sausage and peppers spaghetti squash recipe or Spaghetti squash boats with Chicken.
- 1 large spaghetti squash
- 1 teaspoons olive oil
- 1/2 teaspoon salt
- 1 1/2 lbs chicken breast, cubed
- 1 tablespoon coconut oil or vegetable oil
- 3 cloves minced garlic
- 1 tablespoon minced ginger
- 1/4 cup fresh cilantro
- 3 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons hoisin sauce
- 2 teaspoons Thai chile paste with garlic (Sambal Oelek; added to taste)
- chopped cashews
Preheat the oven to 400 degrees. Cut squash in half, remove the seeds and the pulp. Drizzle each half with a 1/2 teaspoon oil and sprinkle with salt. Place squash cut side down on a baking sheet and roast for 45 minutes. Remove and let rest until the squash is cool to the touch. When ready, scrape out the insides with a fork, but keep the "spaghetti" in the squash for serving.
Heat a large skillet over medium heat; add coconut oil. Add chicken and cook until chicken is no longer pink, remove and set aside. Add garlic and ginger to the same skillet and cook until fragrant, about 1 minute. Stir in the cilantro, soy sauce, vinegar, hoisin and chile paste; whisking until smooth. Add chicken to the sauce and turn to coat. Cook 1-2 minutes longer or until mixture has thickened slightly. Divide chicken mixture between the squash boats and sprinkle with cashews. Serve.
This recipe can be adapted for Paleo or Whole30 diets by replacing the soy sauce with coconut aminos and either removing the hoisin or making your own recipe.
To feed 4 adults with big appetites, I would suggest preparing two spaghetti squash.
Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g