Spaghetti Squash Chow Mein

Spaghetti Squash Chow Mein
Spaghetti Squash Chow Mein

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the chow mein:

  • 1

    large spaghetti squash

  • 2

    tablespoons vegetable oil

  • Salt and pepper, to taste

  • 1/2

    cup low sodium soy sauce

  • 4

    garlic cloves, grated

  • 1

    tablespoon brown sugar, packed

  • 3

    teaspoons freshly grated ginger

  • 4

    teaspoons toasted sesame oil

  • 1/2

    yellow onion, diced

  • 3

    celery stalks, thinly sliced diagonally

  • 2

    carrots, peeled and julienned

  • 2

    cups thinly shredded green cabbage

  • 1

    cup bean sprouts

  • Sliced green onion, for garnish

  • For the honey Sriracha sauce:

  • 1/4

    cup ketchup

  • 1/4

    cup Sriracha

  • 1

    tablespoon rice vinegar

  • 1/3

    cup honey

  • 1/4

    teaspoon garlic powder

  • 1

    teaspoon sesame oil

  • 3

    tablespoons soy sauce

  • 1

    tablespoon cornstarch

  • For the chicken:

  • 2

    pounds boneless, skinless chicken thighs, cut into 1-inch pieces

  • 1

    large egg, beaten

  • 1

    teaspoon kosher salt

  • 1/4

    teaspoon black pepper

  • 2

    tablespoons vegetable oil, divided, plus more for frying

  • 1/2

    cup cornstarch

  • 1/4

    cup all-purpose flour

Directions

For the chow mein: Preheat oven to 375 degrees, and prepare a rimmed baking sheet with nonstick cooking spray. Cut the spaghetti squash in half lengthwise and scrape out the seeds. Drizzle with vegetable oil and season with a pinch of salt and pepper. Place squash, cut-side down, onto the prepared baking sheet, and roast for 30 to 45 minutes until tender. Remove roasted squash from oven and let cool for 10 to 15 minutes. Using a fork, scrape the flesh of the squash to create long strands. Set aside. In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and sesame oil. Set aside. In a large skillet over medium-high heat, heat vegetable oil. Add onion, celery and carrots and cook, stirring often, until tender, about 3 to 4 minutes. Stir in cabbage and bean sprouts and saute until heated through, about 2 minutes. Stir in the soy sauce mixture and cook for about 1 minute. Stir in spaghetti squash until well coated. For the chicken: In a small saucepan over medium heat, combine ketchup, Sriracha, rice vinegar, honey, garlic powder, sesame oil, soy sauce and 1 tablespoon cornstarch. Simmer the sauce for 6 to 8 minutes until thickened. Set aside to cool. In a large bowl, whisk together the egg, salt, pepper and 1 tablespoon vegetable oil. In a separate bowl, combine 1/2 cup cornstarch and flour. Heat a large rimmed frying pan or Dutch oven with 2 inches of vegetable oil over medium-high heat. Transfer chicken pieces to the egg mixture, and stir to coat. Next, dredge chicken in the flour mixture, and fry chicken in batches for 4 or 5 minutes until golden. Transfer to a cooling rack or paper towel-lined plate, and repeat with remaining chicken. In a large bowl, toss the crispy chicken pieces with the honey Sriracha sauce, and serve with chow mein.

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