Spicy Szechwan Chicken With Spaghetti Squash

1. 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. 2

   Cut chicken into half inch cubes and mix in 1 Tbsp soy and cornstarch in a bowl to marinate.

3. 3

   Mix together and set aside the remaining soy sauce, sherry, sugar and vinegar.

4. 4

   Heat oil in an uncovered wok at 375 degrees-- In practice I always cook this at as high a heat as possible.

5. 5

   When hot, add the pepper flakes, stirring until black.

6. 6

   Add the chicken and stir fry for 2-3 minutes.

7. 7

   Remove chicken with a strainer.

8. 8

   Add green onion, leek and gingerroot; Stir fry for~1 minute.

9. 9

   Add the chicken removed earlier to the vegetables and stir fry for another couple of minutes.

10. 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. 11

    Serve with Rice or baked spaghetti squash.

* Per serving · 4 servings · Values may vary.