Chicken & spaghetti squash stir-fry
1 servings
Ingredients
| Quantity | 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 | |
Directions
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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