Tangy Squash and Carrot Spirals with Chicken Recipe

Photo by Colin Erricson

Use up your seasonal produce in a creative, tangy chicken dish, perfect for an energizing summer meal.

6 servings SERVINGS

Directions

• In a medium bowl, combine ginger, garlic, sugar, peanut butter, rice vinegar, soy sauce, and sesame oil until well- blended. Gradually stir in 1/3 to 1/2 cup 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 in the same way as the carrots, but only 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 cooked chicken and drizzle with dressing. Garnish with cilantro and sesame seeds.Tips: The peanut sauce also makes a terrific dip for fresh peas in the pod, or a flavorful spread for sandwiches. If desired, you can toast the sesame seeds in a small skillet over medium-high heat for 3 to 4 minutes, or until fragrant.

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  Recipes courtesy of 150 Best Spiralizer Recipes by Marilyn Haugen & Jennifer Williams © 2015, www.RobertRose.ca. Reprinted with publisher permission. Available where books are sold.Learn more about spiralizers in Spiralizer Recipes for Gluten-Free Summer Meals

  Use your spiralizer to cook more delicious dishes:

  • Kaleidiscope Salad Recipe• Parsnip Spaghetti with Pine Nut Basil Pesto Recipe

A colorful combination of vegetables delivers an inviting foundation for chicken and tangy peanut sauce.