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SPAGHETTI SQUASH CHICKEN CHOW- MEIN

I made this a couple of weeks ago and can’t stop thinking about it. Slightly sweet, a little salty, the subtle spice of the ginger. Oh, and it’s gluten-free and loaded with vegetables.  Coconut Aminos are made from coconut tree sap, have naturally occurring amino acids, does not contain wheat, and are lower in sodium than soy sauce.  This recipe makes two good size servings with a little left over or four small portions. Enjoy!

SPAGHETTI SQUASH CHICKEN CHOW MEIN

  • 2 chicken breasts

  • 1/2c olive oil

  • 3/4c coconut aminos (divided into 1/4c)

  • 3 pinch of salt

  • 3 pinch of pepper

  • 1 large spaghetti squash

  • 2 tbsp coconut oil softened (or use liquid coconut oil)

  • 3 cloves garlic, minced

  • 1 tbsp coconut sugar or honey

  • 3 tsp freshly grated ginger

  • 1/4tsp pepper

  • 2 tbsp coconut oil

  • 1 onion, diced

  • 3 stalks of celery, diced

  • 1c shitake mushrooms, remove stems and thinly sliced caps

  • 2c coleslaw mix (shredded cabbage & carrots)

  • 1 bok choy, chop off the bottom

  • 1c bean shoots (hold to side for garnish)

  • 1/4c green onions, finely sliced (hold to side for garnish)

  • sriracha (optional, to taste)

Place chicken breasts in a leak-proof container or bag with 1/4c olive oil, 1/4c of coconut aminos, a pinch of salt, and a pinch of pepper. Let marinate in the refrigerator for 2-12* hours.

*I know this is a broad time frame, but the more you marinate the better the flavor. I always forget this step and do the express version of 2 hours. Ideally, you want to do this before you leave for work in the morning.

Heat oven to 400, on convection bake. Cut the spaghetti squash in half (long ways) and discard the seeds and stringy stuff. Evenly divide the softened coconut oil and 1/4c of coconut aminos between the halves and rub into the fleshy part of the spaghetti squash. Then sprinkle each half with a pinch of salt and pepper.  Place in oven and let bake for 35-40 min.

On a baking sheet place your marinated chicken breasts and discard the rest of the marinade. Place in oven and bake for 25-30 min.

Combine the last 1/4c of coconut aminos, garlic, coconut sugar, ginger, and pepper in a small bowl and set to the side.

Heat oil in a large skillet or wok over medium-high heat.  Add onion and celery and cook until soft (5min) stirring gently. Stir in mushrooms and cook for 3-5 min or until they begin to shrink. Slowly mix in cole slaw and bok choy and stir until it is heated through. Turn heat off.

By now the chicken should be done. Using 2 forks begin to shred chicken into smaller pieces. Add into your skillet. Turn heat back on to medium.

Once spaghetti squash is cooked. Fork out of the shell and add to skillet. Stir in sauce mixture and combine all ingredients until they are combined well. Turn down to low heat until ready to serve.

Spoon a generous portion into each person’s bowl. Garnish with green onion and sriracha to taste.