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INGREDIENTS
1/3 cup dry-roasted peanuts, coarsely chopped
1/4 cup green onions, finely chopped
4 cloves fresh garlic , finely chopped
1 lb chicken breast tenderloins, thinly sliced
1 spaghetti squash (about 2-3 lb)
6 tablespoons water, divided
1 (12-oz) package fresh broccoli florets
2 teaspoons cornstarch
2 tablespoons reduced-sodium soy sauce
2 tablespoons coconut sugar
1 tablespoon sriracha
2 teaspoons vegetable oil
STEPS
1. Cut squash in half across the middle from end to end; scrape out seeds and discard. Place 1/2 squash cut-side down in microwave-safe dish; add 4 tablespoons water , then cover and microwave on HIGH for 12-15 minutes or until easily pierced with a wooden skewer or knife. Remove cover; let stand 5 minute s. Repeat with remaining half. Pull spaghetti strands out of the squash gently using a fork , then discard skin .
2. Microwave broccoli following package instructions. Place cornstarch in small bowl; whisk in soy sauce, sugar, sriracha, and remaining 2 tablespoons water. Preheat large, nonstick saute pan on medium-high 2-3 minutes. Add oil, then chicken, and cook 5-6 minutes or until brown and 165°F. Transfer to a bowl and cover to keep warm.
3. Add peanuts, onions, garlic, and soy sauce mixture to same pan; cook 1-2 minutes, stirring constantly, or until very thick. Add chicken back to pan and toss until coated in sauce. Stir in broccoli, then remove pan from heat. Divide spaghetti squash among 4 bowls; top with Kung Pao chicken. Serve.
NUTRITIONAL INFORMATION
CALORIES (per 1/ 4 recipe) 340kcal; FAT 12 .00g ; SAT FAT 2.00g ; TRANS FAT 0.00g ; CHOL 65mg; SODIUM 490mg; CARB 32g; FIBER 7.00g ; SUGARS 13g ; PROTEIN 30g; CALC 8%; VITA 0%; VIT C 0%; IRON 15%