Hot & Sticky Squoodle Bowls with Chili Chicken & Beans

by Chris Canty

INGREDIENTS

1 lb Opo Squash – spiralized 

1 lb Chines Long Beans – trimmed & cut into 3” pieces 

1 lb boneless/skinless chicken breast slices thin on bias, lightly pepper 

3 Tbsp avocado oil 

4 garlic cloves – minced 

2 Red Fresno chilis – seeded & minced 

1 small sweet onion – halved & sliced thin 

1” piece fresh grated ginger 

½ cup chicken broth 

¼ cup Hoisin sauce 

3 Tbsp reduced soy sauce/tamari 

2 Tbsp honey 

2 Tsp sesame oil 

Salt to taste 

1 Tbsp Sriracha (optional) 

2 Scallions – green tops only sliced thin (garnish) 

Sesame Seeds (garnish) 

Chopped Cashews (garnish) 

DIRECTIONS 

  1. Fill a large bowl with ice water for shocking \
  2. Bring 3-4” of water to a boil & blanche beans for 3 minutes. Immediately drain and place in bowl of ice water to shock & stop the cooking process. 
  3. Pre-heat a large skillet or wok over medium heat & add ½ the avocado oil, add in chicken (in batches) and stir fry until browned and cooked through. (about 6 mins) Set aside and cover to keep warm & moist. 
  4. Add beans to skillet/wok and stir fry until they start to brown. Add the garlic, chilis, onion, ginger & stir fry until crisp tender (about 3 mins.) Add the broth, hoisin, soy/tamari, honey, sesame oil & sriracha (optional). Stir thoroughly to combine and turn heat off. Add chicken back in and mix through. 
  5. Serve over spiralized opo squash. The heat from the chicken mixture will “cook” the squoodles. 
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