Spaghetti Squash Chow Mein

By peridot728

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

Preparation

Step 1

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.