Spicy Szechwan Chicken With Spaghetti Squash

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon cornstarch
• 3 tablespoons soy sauce
• 4 whole boneless skinless chicken breasts
• 1 tablespoon dry sherry
• 2 teaspoons sugar
• 1 teaspoon vinegar
• 1/4 cup peanut oil
• 1/2 teaspoon red pepper flakes
• 1 bunch green onion
• 1 leek
• 1/2 teaspoon peeled and minced gingerroot
• 1 whole spaghetti squash, baked and shredded.

Recipe

• 1 cut the spaghetti squash in half, scoop out seeds and bake uncovered in the oven till the fibers are tender and separate easily.
• 2 cut chicken into half inch cubes and mix in 1 tbsp soy and cornstarch in a bowl to marinate.
• 3 mix together and set aside the remaining soy sauce, sherry, sugar and vinegar.
• 4 heat oil in an uncovered wok at 375 degrees-- in practice i always cook this at as high a heat as possible.
• 5 when hot, add the pepper flakes, stirring until black.
• 6 add the chicken and stir fry for 2-3 minutes.
• 7 remove chicken with a strainer.
• 8 add green onion, leek and gingerroot; stir fry for~1 minute.
• 9 add the chicken removed earlier to the vegetables and stir fry for another couple of minutes.
• 10 add the sherry/soy mixture-- (i like for the chicken to appear 95% done before i add the sauce since it will continue to cook for a couple minutes even after turning off the wok or pan) bring sauce to a low boil for about a minute then remove to a serving dish.
• 11 serve with rice or baked spaghetti squash.