Chicken & Tangy Peanut Sauce over Squash & Carrot Noodles

we are pretty big vegetable fans in this house.
you'll often find the four of us reaching fighting for seconds or thirds in a race to the bottom of the dish.
i love most of all, coming up with new and innovative ways to enjoy them which thanks to my spiralizer has been made even easier.

have you heard of spiralizers?

they are the handy new kitchen gadget that make introducing vegetables into everyday dishes easy and refreshing. 

think, pasta noodles out, vegetable noodles in.
reducing carbohydrates & eliminating gluten, all the while providing nutritious and satisfying meals and desserts for your enjoyment.

and thanks to marilyn haugen & jenninfer williams new cookbook, "150 best spiralizer recipes"  you'll be introduced to some delicious offerings that include everything from thai salad with peanut lime dressing to curry beef with sweet potato noodles, and even spiralized fruit tarts.
today i'm lucky enough to share with you a colourful combination of vegetables that serve as an inviting foundation for a tasty chicken and tangy peanut sauce.
can you say seconds?

spiralizers for the win!

Chicken and Tangy Peanut Sauce over Squash & Carrot Noodles

1 teaspoon minced gingerroot
1 teaspoon minced garlic
1/2 teaspoon granulated sugar
1/2 cup smooth peanut butter
3 tablespoons rice vinegar
1 tablespoon gluten-free soy sauce or tamari
2 teaspoons sesame oil
1/3 - 1/2 cup water
3 zucchini, ends cut flat
3 yellow summer squash, ends cut flat
2 large carrots, peeled and ends cut flat
ice cold water
4 cups diced cooked chicken
1/4 cup chopped fresh cilantro
2 tablespoons sesame seeds

in a medium bowl, combine ginger, garlic, sugar, peanut butter, vinegar, soy sauce and oil until well blended.  gradually stir in water to reach desired consistency.  (the squash strands will add liquid, so you may want to make the dressing slightly thicker than usual)
bring a pot of water to a boil over high heat.
meanwhile, using a spiralizer, cut zucchini, squash and carrots into thin strands, keeping the carrots separate.  
add carrots to the boiling water and boil for 3 to 5 minutes or until cooked to desired tenderness.  using a slotted spoon, immediately transfer carrots to a bowl of ice cold water.  blanch zucchini and squash int e same way, but boil for 2 to 3 minutes.  drain the cooled vegetables thoroughly and pat dry if necessary. 
transfer blanched vegetables to a serving bowl.  top with chicken and drizzle with dressing.  sprinkle cilantro and sesame seeds on top.

serves 6 

courtesy of 150 Best Spiralizer Recipes by Marilyn Haugen & Jennifer Williams © 2015 reprinted with publisher permission. available where books are sold


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