Chicken and spaghetti squash stir-fry
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Peanut oil |
| ½ | pounds | Chicken breasts,; cut into strips |
| 2 | cups | Cooked spaghetti squash |
| 1 | cup | Snow peas |
| 2 | tablespoons | Diced red pepper,; cut in 1/8-inch dice |
| 2 | tablespoons | Diced yellow onion,; cut in 1/8-inch dice |
| 2 | tablespoons | Diced Shiitake mushrooms,; cut in 1/8-inch dice |
| ½ | cup | Cashews,; toasted |
| 1 | tablespoon | Sesame seeds,; toasted |
| 1 | tablespoon | Soy sauce |
| 1½ | teaspoon | Sesame oil |
| 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.
Recipe By :ESSENCE OF EMERIL SHOW#EE074 Posted to MC-Recipe Digest V1 #301 Date: Thu, 14 Nov 1996 08:15:28 -0500 From: Meg Antczak <meginny@...>