Chicken & spaghetti squash stir-fry

Yield: 1 servings

Measure Ingredient
1.00 tablespoon peanut oil
½ pounds chicken breasts; cut into strips
2.00 cup cooked spaghetti squash
1.00 cup snow peas
2.00 tablespoon diced red pepper; cut 1/8 dice
2.00 tablespoon diced yellow onion; cut 1/8 dice
2.00 tablespoon diced shiitake mushrooms; cut 1/8 dice
½ cup cashews; toasted
1.00 tablespoon sesame seeds; toasted
1.00 tablespoon soy sauce
1½ teaspoon sesame oil
1 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.

Comments: 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 ¼-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.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-074 broadcast 10-23-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-26-1998

Recipe by: Emeril Lagasse

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