Chicken chow mein that uses spaghetti squash instead of noodles! Sauce and squash can be made ahead to save time later in the week. This would also be tasty with the addition of other vegetables like mushrooms! (Adapted from Cook Once, Eat All Week by Cassy Joy Garcia and https://www.everylastbite.com/2017/11/01/chicken-chow-mein/)
Prep Time20 minsCook Time30 minsTotal Time50 mins
Chow Mein Sauce Ingredients
1 8 oz bottle coconut aminos
1 tbsp rice wine vinegar
2 tsp toasted sesame oil
½ tsp fish or eel sauce
Main Ingredients
1 spaghetti squash
1 tbsp olive or avocado oil
1 onion, finely chopped
1 8 oz bag of cabbage slaw
4 cloves garlic, minced
1.50 lbs cooked shredded chicken
6 green onions, cut into 1-inch pieces
1 tsp sesame seeds, for garnish
Chow Mein Sauce Directions (can be stored in the refrigerator for later use!)
1Pour coconut aminos into large skillet over medium heat. Simmer 10 - 15 minutes, until it thickens enough to coat the back of a spoon.
2Whisk in the vinegar, sesame oil, and fish or eel sauce.
Directions
3Bake or microwave spaghetti squash (this microwave method works well: https://www.mexicateria.com/recipes/microwaved-spaghetti-squash), then remove the seeds, scrape out flesh with a fork, and set aside.
4Heat the oil in a large saute pan over medium heat. Add the onion and saute for 3 or 4 minutes, until translucent.
5Add the cabbage and garlic (and any optional veggies like mushrooms or broccoli) and cook for an additional 4 or 5 minutes, until the vegetables are slightly browned.
6Stir in squash strands, chicken, chow mein sauce, and green onion. Combine well, then continue cooking until heated through and sauce has started to bubble.
7Garnish with sesame seeds and serve!
Ingredients
Chow Mein Sauce Ingredients
1 8 oz bottle coconut aminos
1 tbsp rice wine vinegar
2 tsp toasted sesame oil
½ tsp fish or eel sauce
Main Ingredients
1 spaghetti squash
1 tbsp olive or avocado oil
1 onion, finely chopped
1 8 oz bag of cabbage slaw
4 cloves garlic, minced
1.50 lbs cooked shredded chicken
6 green onions, cut into 1-inch pieces
1 tsp sesame seeds, for garnish
Directions
Chow Mein Sauce Directions (can be stored in the refrigerator for later use!)
1Pour coconut aminos into large skillet over medium heat. Simmer 10 - 15 minutes, until it thickens enough to coat the back of a spoon.
2Whisk in the vinegar, sesame oil, and fish or eel sauce.
Directions
3Bake or microwave spaghetti squash (this microwave method works well: https://www.mexicateria.com/recipes/microwaved-spaghetti-squash), then remove the seeds, scrape out flesh with a fork, and set aside.
4Heat the oil in a large saute pan over medium heat. Add the onion and saute for 3 or 4 minutes, until translucent.
5Add the cabbage and garlic (and any optional veggies like mushrooms or broccoli) and cook for an additional 4 or 5 minutes, until the vegetables are slightly browned.
6Stir in squash strands, chicken, chow mein sauce, and green onion. Combine well, then continue cooking until heated through and sauce has started to bubble.
7Garnish with sesame seeds and serve!
Spaghetti Squash Chow Mein
AuthorMelissa