From Our Kitchen
|Posted on September 24, 2019 at 4:30 PM|
This delicious recipe is from a recent Flavored Fork Cooking Demonstration that took place at our store!
- 2 tablespoons Toasted Sesame Oil
- 1 large skinless, boneless chicken breast
- 1 large spaghetti squash
- 1/4 cup coconut aminos
- 3 cloves garlic, minced
- 1/2 tablespoon coconut sugar (or Stevia)
- 2 teaspoon ginger powder
- 1/4 teaspoon white pepper (or black pepper)
- 1 onion, diced
- 3 stalks celery, sliced diagonally
- 2 cups coleslaw mix (shredded cabbage and carrots) *Note: 2 cups = 1 bag
Cut spaghetti squash in half, length-wise and scoop out seeds. Lay skin side up in a 13x9" Pyrex and pour 1/2" of water in the bottom of the pan.
Bake at 400° for 30-40 minutes, until flesh is very tender.
Once done, scoop out flesh with a fork so that it breaks apart into strings; set aside.
In a small bowl, whisk together coconut aminos, garlic, sugar, ginger and pepper; set aside.
Heat Sesame Oil in a large skillet over medium high heat. Place chicken breat in pan and cook through, about 8 minutes. Remove chicken from skillet and let rest 5 minutes and then shred.
Wipe skillet clean and heat Sesame Oil over the medium heat. Add onion and celery and cook, stirring often, until tender, about 5 minutes. Stir in cabbage until heated through, about 1 minute.
Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes.
Notes: We eliminated a great deal of sodium by using coconut aminos rather than soy sauce. We also cut down sugar by replacing the recommended 1 tablespoon of sugar with only 1/2 tablespoon.
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes