6 Tbs. chicken stock, low sodium
1/3 c. honey
2 Tbs. toasted sesame oil, divided
2 Tbs. whole-grain mustard
4 skinless, boneless chicken breast halves
2 tsp. sesame seeds
In a large skillet, heat 1 Tbs. toasted sesame oil on medium heat. Add the chicken to the pan and cook for 6 minutes on each side, until both sides are golden brown. Test the center of the thickest breast to make sure that the chicken is cooked fully through.
Meanwhile, in a small pan, add the chicken stock, honey, 1 Tbs. sesame oil and mustard and whisk on medium-high heat. Once the sauce comes to a boil, reduce to simmer and cook for 10 minutes. Turn the heat off and as the sauce cools slightly it will thicken more.
Spaghetti Squash ingredients:
1/2 seeded spaghetti squash
2 Tbs. water
2 Tbs. peanut butter, smooth, melted
1 Tbs. soy sauce
1 Tbs. rice vinegar
1 Tbs. lime juice
1 tsp. grated ginger
1 clove garlic, minced
2 Tbs. chopped dry roasted unsalted peanuts
Fresh mint and cilantro, chopped
In a larger microwave safe container with a lid, place the squash cut side up and pour the 2 Tbs. of water inside the cavity. Place the lid on top and microwave for 15 minutes. Let cool while preparing the sauce.
In a small bowl, combine the peanut butter, soy sauce, rice vinegar, lime juice, ginger and garlic together.
Drain the water out of the bowl that you microwaved the squash in. With a fork, start peeling the flesh of the squash away from the skin and it will form thin strands like spaghetti. Place the squash in the bowl. Add the peanut sauce and toss together until the squash is fully coated.
To assemble, place your chicken on your serving plate and pour around 2 Tbs. of the honey mustard sauce on top. Top with sprinkled sesame seeds. Spoon a heap full of the peanut squash next to it. Top with the chopped cilantro, mint and peanuts.