Categories: chicken, main dish, paleo

Ingredients

• 2 T lime juice
• 1 clove garlic, minced
• 1/2 t crushed red pepper flakes
• 1 T coconut aminos
• 1/4 t powdered ginger
• 1/2 t rice vinegar
• 1/4 c peanut butter
• dash ground cayenne pepper
• 1/4 c canned coconut milk
• 1/2 medium onion, thinly sliced (about 1/2 cup)
• 1 c snap peas, thinly sliced lengthwise
• 2 c cooked spaghetti squash
• 6-8 ounces cooked chicken, diced
• cilantro
• chopped peanuts

Directions

1. Place all the ingredients except the coconut milk in the bowl of a food processor and whirl until well blended.

2. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process until it’s blended and smooth.

3. Add 1 teaspoon coconut oil to a pan and sauté the onion and snap peas, stirring with a wooden spoon, until they’re crisp-tender, about 2 minutes. Add the chicken and cook until heated through, about 3 minutes.

4. Add the sauce to the pan and cook until everything is well-blended and hot.

5. Serve over spaghetti squash.

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