Asian Style Spaghetti Squash Stir Fry with Lemon Ginger Chicken
This Asian spin on spaghetti squash is loaded with flavor and nutrition, and paired with this sweet and savory lemon ginger chicken you are sure to win at dinner.
Combine all ingredients in a small bowl and whisk together.
Marinade
Combine all ingredients in a Ziploc bag, seal, and shake to mix.
Add chicken to bag, seal bag and cover chicken with marinade by shaking.
Place bag with chicken into the refrigerator, and allow to marinate for at least 15 minutes.
Preheat oven to 350.
Pour chicken and marinade into a shallow baking pan. Place in the oven and cook for 15-20 minutes.
Remove chicken from the pan. Discard the rest of the marinade. Cut chicken into strips.
Stir Fry
Prepare spaghetti squash. See notes.
While chicken is cooking, chop the onion, broccoli into florets, and green onions. Cut the cabbage into thin strips, and shred the carrot using a veggie peeler (or cut into juilienne).
In a large pan or wok, heat coconut oil in pan on medium heat.
Add onions and garlic and allow to soften and cook down.
Add broccoli to pan. Cook for several minutes. Then add cabbage and cook for several more.
Add carrots and squash. Mix, and then add stir fry sauce. Allow entire dish to heat thoroughly, and continue to mix.
Remove from heat. Top with green onions, and sesame seeds. Serve and enjoy.