This was the first Christmas I have spent state side in about 7 years. Although, that was not my first choice, I did not want to wallow, I wanted to make the most of it. I went through my Christmas eve routine of carol service, take out thai or chinese, cheesy Christmas movies and loaded hot chocolate. Then Christmas day was spent with friends stuffing my face with food and been generally full to the brim all day. I was in a food coma for hours afterward,
With all of that food on Christmas day, I decided to try for something very light for dinner tonight, this Asian Chicken Squash Spaghetti is always a good one, I have made this several times the last few month. I am on my way to the stores to pick up some squash spaghetti, so what better time to share the recipe with y'all.
This Asian Chicken Squash Spaghetti recipe is money and can be pulled off in about 30 minutes, and once you get past the whole prepping squash spaghetti thing, this is a VERY easy recipe.
A few things about this recipe, the chicken marinade is essential. With regards to the Squash Spaghetti, the Kitchn has a really great step by step for prepping squash spaghetti.
Recipe Notes. A medium squash spaghetti will create about 5 cups. You only need 3 cups for this recipe, save the remainder 2 cups for another squash recipe , like this Squash Spaghetti and Turkey Soup. Also, if you are serving this to guests, go ahead and save the squash spaghetti boat to use for serving.
What you need
- 1 medium squash spaghetti
- 4 oz chicken breast, about 1 1/2 cup, cubed
- 1/4 teaspoon ginger
- 1/2 teaspoon hoisin sauce
- 1/4 teaspoon red crushed pepper
- pinch of salt
- 1/2 teaspoon cayenne
- 1/2 teaspoon minced garlic
- 1 small chicken stock cube
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil + 1 tablespoon for tossing
Preheat oven to 350 F
In a mixing bowl, mix chicken, ginger, hoisin sauce, minced garlic, salt and red crush pepper in a bowl. Cover and place in fridge to marinate for 30 to 40 minutes.
For the spaghetti squash. Slice the squash lengthwise down middle. Place face down in a baking tray, fill baking tray with 1 to 2 cups of water (you want to make sure the bottom of the pan is covered with water . Place tray in over for 35 to 40 minutes.
After 40 minutes, take it out, flip and use a fork to to get the spaghetti strings. Click here for the Kitchn's step by step guide.
In a sauce pan over medium to high heat, heat 1 tablespoon sesame oil and soy sauce. Once oil is heated, turn heat up to high, add in the chicken, cayenne pepper and chicken stock cube and toss until cooked (make sure to toss continously, so you don't burn the chicken.
Once chicken is cooked, turn heat down to medium low, add in spaghetti and remainder sesame oil, toss and let it simmer on low heat for 7 to 10 minute. Then serve.
Serves 2 / 50 minutes