Peanut Chicken Stir Fry and Spaghetti Squash Bowl

This Peanut Chicken Stir Fry & Spaghetti Squash Bowl is a game-changer for busy weekdays when you need a meal that’s healthy, satisfying, and packed with bold flavors. One of my favorite meal prep hacks is using pre-made sauces to cut down on cooking time while still delivering amazing taste. In this recipe, a store-bought peanut satay sauce does the heavy lifting, but we’re taking it to the next level by enhancing it with fresh green onions, crisp veggies, and a bright squeeze of lime. The result? A quick, easy, and ridiculously delicious meal that tastes like you spent way more time in the kitchen than you actually did!

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Peanut Chicken Stir Fry & Spaghetti Squash Bowl

This Peanut Chicken Stir Fry & Spaghetti Squash Bowl is a quick and flavorful meal prep hack that combines a time-saving pre-made peanut satay sauce with fresh herbs, crisp veggies, and zesty lime for a delicious, healthy, and satisfying dish

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Course dinner, Main Course

Cuisine Asian

Servings 2

Calories 499 kcal

Equipment

• knife
• cutting board
• wok
• sheet pan
• oven

Ingredients

  

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Spaghetti Squash

• 1/2 spaghetti squash (small to medium size)
• 1 tablespoon olive oil

Chicken Stir Fry

• 8 oz ground chicken
• 1/4 cup green onion
• 1 tablespoon garlic (minced)
• 1 tablespoon soy sauce
• 1/4 cup carrots (shredded)
• 3/4 cup bean sprouts
• 1/3 cup peanut satay sauce
• 1 tablespoon olive oil
• cilantro (optional: additional herb and garnish)
• lime (optional: additional citrus flavors)

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Instructions

 

Roast the Spaghetti Squash:

• Preheat your oven to 400°F. Cut the squash in half, scoop out the seeds, and brush the insides with olive oil.
• Place cut-side down on a baking sheet and roast for 35-50 minutes until fork-tender. Let it cool, then use a fork to shred it into noodle-like strands.
• Note: You may buy a whole squash and roast both halves of the squash, then set aside the extra half to use as a side dish for another meal. You can also freeze the leftover spaghetti squash for later use!

Make the Peanut Chicken Stir Fry

• Heat a wok or skillet over medium-high heat. Add olive oil, then toss in green onions and garlic—let them sizzle until fragrant.
• Add the ground chicken and cook until no longer pink (about 4-5 minutes).
• Stir in soy sauce for a boost of umami goodness.
• Toss in shredded carrots, bean sprouts, and peanut satay sauce, then stir for 2-3 minutes until everything is coated and delicious.
• Spoon the peanut chicken mixture over the spaghetti squash strands. Garnish with fresh cilantro and a squeeze of lime juice for that zesty kick!

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Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here. 

Nutrition

Calories: 499kcalCarbohydrates: 33gProtein: 26gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 98mgSodium: 1185mgPotassium: 1032mgFiber: 5gSugar: 16gVitamin A: 3096IUVitamin C: 15mgCalcium: 91mgIron: 3mg

• Spaghetti Squash – This low-carb alternative to noodles has a mild, slightly sweet flavor that absorbs the peanut sauce beautifully. It adds a light, yet hearty base that keeps the meal filling without feeling too heavy. Bonus: it’s packed with fiber and vitamins!
• Olive Oil – Helps roast the squash to bring out its natural sweetness and gives the stir-fry a smooth, well-rounded flavor. It also prevents sticking while cooking.
• Ground Chicken – A lean and protein-packed option that absorbs the rich peanut satay sauce perfectly. Using ground chicken instead of whole cuts speeds up cooking time and ensures every bite is full of flavor.
• Green Onions & Garlic – These aromatic ingredients build the base of flavor for the stir-fry. Green onions add a mild, slightly sharp bite, while garlic brings depth and warmth to the dish.
• Soy Sauce – A salty, umami-packed essential that enhances the overall savoriness of the dish. It deepens the flavors of the chicken while balancing the sweetness of the peanut sauce.
• Shredded Carrots – Adds a touch of natural sweetness and crunch, complementing the creamy peanut sauce and balancing the savory elements. Plus, they boost the dish with vitamins and antioxidants.
• Bean Sprouts – These bring a fresh, crisp texture that keeps the dish from feeling too heavy. Their mild flavor helps balance the richness of the peanut sauce.
• Peanut Satay Sauce – The ultimate flavor booster! It ties everything together with its creamy, nutty, slightly sweet, and umami-packed goodness. Using a pre-made sauce saves time while still delivering bold flavors—especially when upgraded with fresh ingredients!
• Cilantro (Optional Garnish) – Adds a bright, fresh, and slightly citrusy contrast that enhances the peanut flavors. If you’re not a fan of cilantro, try Thai basil or parsley for a similar effect.
• Lime Juice (Optional) – A squeeze of lime brightens up the dish, balancing the richness of the peanut sauce with a touch of acidity. This simple addition makes a huge difference in flavor!

Roast the Spaghetti Squash:

1. Preheat your oven to 400°F. Carefully slice the spaghetti squash in half lengthwise using a sharp knife (it helps to microwave it for 1-2 minutes to soften slightly).
2. Scoop out the seeds with a spoon, then brush the cut sides with olive oil for added flavor and to help with caramelization.
3. Place the squash cut-side down on a baking sheet lined with parchment paper or foil to prevent sticking.
4. Roast for 35-50 minutes, depending on size, until the flesh is fork-tender and easily separates into strands.
5. Let it cool slightly, then use a fork to gently scrape the inside, creating noodle-like strands. Set aside

Cook the Peanut Chicken Stir Fry:

1. Heat a wok or large skillet over medium-high heat and add 1 tablespoon of olive oil.
2. Once the oil is hot, add chopped green onions and minced garlic, stirring frequently for 30-60 seconds until fragrant.
3. Add the ground chicken, breaking it apart with a spatula or wooden spoon. Cook for 4-5 minutes until no longer pink.
4. Pour in soy sauce, stirring well to evenly coat the chicken and add depth of flavor.
5. Toss in shredded carrots and bean sprouts, then stir for another 1-2 minutes to slightly soften the vegetables while keeping their crunch.
6. Add the peanut satay sauce, stirring everything together for 2-3 minutes until the sauce evenly coats all the ingredients. Adjust the heat to low if needed to prevent sticking.
7. Spoon the peanut chicken stir fry over the squash. Garnish with extra green onions, fresh cilantro, and a squeeze of lime juice for a burst of freshness

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