Chicken And Spaghetti Squash Stir-Fry Recipe - Cooking Index
Chicken And Spaghetti Squash Stir-Fry Recipe - Cooking Index
To prepare spaghetti squash: Cut squash in half lengthwise. Place cut-side down on a baking sheet with sides. Pour in enough water to come 1/4-inch up sides of squash. Bake at 350 degrees for 20 minutes; turn over and continue to cook until tender, about 20 minutes more. Remove and allow to cool. With a fork, shred flesh into long strands.
Type: Chicken, Poultry| 1 tablespoon | 15ml | Peanut oil |
| 1/2 lb | 227g / 8oz | Chicken breasts - cut into strips |
| 2 cups | 474ml | Cooked spaghetti squash |
| 1 cup | 237ml | Snow peas |
| 2 tablespoons | 30ml | Diced red pepper - cut 1/8" dice |
| 2 tablespoons | 30ml | Diced yellow onion - cut 1/8" dice |
| 2 tablespoons | 30ml | Diced Shiitake mushrooms - cut 1/8" dice |
| 1/2 cup | 118ml | Cashews - toasted |
| 1 tablespoon | 15ml | Sesame seeds - toasted |
| 1 tablespoon | 15ml | Soy sauce |
| 1 1/2 teaspoons | 7.5ml | Sesame oil |
| Chopped green onion - for garnish |
Heat peanut oil in a wok until very hot. Add chicken and stir-fry, tossing to cook on all sides, 4 minutes. Add vegetables and stir-fry, tossing until heated through. Add nuts, soy sauce and sesame oil. Taste and adjust seasonings. Garnish with green onions.
This recipe yields ?? servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-074 broadcast 10-23-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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