Ingredients:
- Whole Spaghetti Squash, cut in half and de-seeded
- 2 chicken breasts slightly tenderized and diced into cubes
- 1 to 2 TBSP sesame oil
- 1 red pepper sliced
- 1 red onion sliced
- 4 – 5 cloves of garlic diced (LOTS iz how I roll!)🤷♀️
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce
- 1 TBSP or maybe a little less if you don’t like too much heat, of Sambal chili paste
- 1/8 to 1/4 cup fish sauce
- 1 – 2 TBSP grated fresh ginger
- 1 cup cherry tomatoes, sliced in half
- Lots and LOTS of chopped Thai basil, fresh mint and cilantro!!
- 1/2 cup or more of chopped un-salted peanuts
- What I Do!
- Bake spaghetti squash in a 350 degree oven for 45-55 minutes
- Once cooled a slight bit, take fork and scrape spaghetti squash out of spaghetti squash boat; place in a bowl and set aside
- During cook time of spaghetti squash, to a sauté pan, heat sesame oil
- add onions and peppers sauté for appx 2 minutes then add garlic
- Add rice wine vinegar – cook for a couple minutes then add the soy sauce, fish sauce, chili paste and ginger
- Cook for 10 minutes and add chicken
- Cover and cook till chicken is fully cooked, appx. 10 minutes but keep an eye not to overcook or undercook
- add tomatoes and cook for 2 minutes or until they, “wrinkle”
- Mix in spaghetti squash, stir together well
- add basil, cilantro and mint; stir and add peanuts, remove from heat and serve!
- WaLa!
- EnFaRekinJOY!!!!