Coastal Mains
Lemony Chicken Fingers with a Side of Spaghetti Squash in Peanut Sauce
The Strategy:
Baking tender chicken fingers in a seasoned flour coating before bathing them in a bright, garlicky lemon-soy sauce makes them incredibly juicy and flavorful. Serving them alongside warm spaghetti squash tossed in a savory, ginger-spiked peanut paste offers a fun and low-carb twist on comfort food. It is a creative, multi-textured dish that is simple to prepare yet feels uniquely indulgent.
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- Juice of ½ large lime, about 1 tablespoon
- 1 (½-inch) piece ginger, peeled and grated, about 1 tablespoon
- 2 cloves garlic, peeled and minced, about 1 tablespoon
- ¼ teaspoon crushed red pepper
- 2 tablespoons salted peanuts, chopped
- 2 tablespoons chopped fresh mint
- Juice of 3 medium lemons, about ½ cup
- 3 tablespoons soy sauce
- 4 cloves garlic, peeled and minced, about 2 tablespoons
- 1 (1-inch) piece fresh ginger, peeled and minced, about 1 tablespoon
- ¼ cup olive oil
- 4 large chicken breast halves, cut into 1-inch wide "fingers"
- 1 cup unbleached all-purpose flour
- 1 teaspoon paprika
- ¼ cup butter, cut into small pieces, ½ stick
Instructions
- Preheat the oven to 375°. Pierce the squash with the tines of a fork.
- Microwave the squash on high for 2 to 3 minutes to soften (this will make it easier to cut).
- Cut the squash in half and remove the seeds and pulp.
- Place onto a baking sheet, cut-side facing up.
- Sprinkle the flesh of the squash with 1 tablespoon olive oil and season with some of the salt and pepper.
- Flip the squash and bake cut-side down until soft, about 30 to 40 minutes.
- Place the peanut butter, 1 tablespoon soy sauce, rice wine vinegar, lime juice, 1 tablespoon ginger, 1 tablespoon garlic, and crushed red pepper into the bowl of a food processor.
- Pulse to form a paste. If the paste is too thick you can thin it with a bit of water.
- While you are baking the squash, whisk together the lemon juice, 3 tablespoons soy sauce, 2 tablespoons garlic and 1 tablespoon ginger. Slowly whisk in ¼ cup olive oil.
- Place the chicken fingers into a resealable plastic bag.
- Add the flour and paprika to the bag.
- Season with salt and pepper. Seal the bag and shake to coat the chicken.
- Transfer the chicken fingers to a rimmed baking sheet.
- Top each with a bit of butter.
- Place into the oven and cook until the chicken begins to turn golden brown, about 15 minutes.
- Remove the pan from the oven.
- Pour the lemon sauce over the chicken fingers and place the baking sheet back into the oven. Continue baking until the chicken is cooked through, about 10 to 15 minutes more.
- Use a fork to pull the strands from the squash into a serving bowl. Dollop the peanut paste onto the squash and toss to coat the strands.
- Garnish with chopped peanuts and mint.
- Serve the chicken fingers on a platter with a drizzle of the lemon pan juices over the top.
- Serve with a mound of peanutty spaghetti squash.
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The Heart of the Table
The comforting aroma of roasted peanuts, warm ginger, and bright lemon brings a cozy, inviting feel to the kitchen, drawing everyone to the table. Serving the spaghetti squash and chicken fingers family-style encourages an interactive dining experience where guests can pass and share. It brings a relaxed, playful energy to the dinner, making it feel like a cozy, home-cooked feast.
- a mouth-blown glass dressing cruet with a hand-ground glass stopper
- a fine-blade microplane zester with an ergonomic soft-grip handle
- a teardrop weighted stainless steel bar spoon with a twisted stem
- a solid copper balloon whisk to perfectly aerate ingredients
- a wide, copper-plated wire cooling rack to ensure perfect airflow
Neighborly Grace
- THE PRESENTATION: Arrange the golden chicken fingers on a platter, drizzled with the lemon pan juices, next to a matching stoneware bowl of the peanut-tossed spaghetti squash garnished with mint.
- THE POUR: A chilled, off-dry Riesling or a refreshing iced green tea with a splash of lime to balance the rich peanut sauce.
- THE VIBE: Cozy Kitchen Table: Low lighting and the warm aroma of roasted nuts set a relaxed, comfortable mood where everyone feels right at home.
