Chicken And Spaghetti Squash Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1 | T | Peanut oil |
| 1/2 | lb | Chicken breasts, cut into |
| strips | ||
| 2 | c | Cooked spaghetti squash |
| 1 | c | Snow peas |
| 2 | T | Diced red pepper, cut in |
| 1/8-inch dice | ||
| 2 | T | Diced yellow onion, cut in |
| 1/8-inch dice | ||
| 2 | T | Diced Shiitake mushrooms |
| cut in 1/8-inch dice | ||
| 1/2 | c | Cashews, toasted |
| 1 | T | Sesame seeds, toasted |
| 1 | T | Soy sauce |
| 1 1/2 | t | Sesame oil |
| Chopped green onion, for | ||
| garnish |
INSTRUCTIONS
Heat peanut oil in a wok until very hot. Add chicken and stir-fry, tossing to cook on all sides, 4 minutes. Add vegetables and stir-fry, tossing until heated through. Add nuts, soy sauce and sesame oil. Taste and adjust seasonings. Garnish with green onions. Recipe By :ESSENCE OF EMERIL SHOW#EE074 Posted to MC-Recipe Digest V1 #301 Date: Thu, 14 Nov 1996 08:15:28 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 767
Calories From Fat: 309
Total Fat: 35.1g
Cholesterol: 192.8mg
Sodium: 1556mg
Potassium: 1349.8mg
Carbohydrates: 36.3g
Fiber: 9g
Sugar: 12.5g
Protein: 77.9g