Stir-Fried Vegetables with Chicken and Spaghetti Noodles

Most of the time, when I prepare a spaghetti squash noodles dish, there are more "noodles" available than are needed for one recipe. I then think about using these extra noodles for other recipes. Stir-fried noodles with chicken or any kind of meat comes to mind. This new recipe is gluten free and can be included in a smart healthy diet. I use honey and blackstrap molasses to replace the sugar. Cooking with honey is another healthy choice that I just recently included into my cooking.  I hope this recipe will please you!!

Ingredients:
Chicken marinade ingredients:
1 boneless skinless chicken breast, sliced
1 tsp soy sauce
1/2 tsp salt
1/8 tsp white pepper
2 tsp cornstarch
Stir-fry sauce ingredients:
2 tsp apple cider vinegar
1 tsp honey
1 tsp blackstrap molasses
2 tsp soy sauce
1/4 cup chicken broth
Vegetables:
1 tbs canola oil
1 garlic clove, minced
1 tsp minced ginger
1/2 cup red onions
3 cups frozen stir-fry mixed vegetables

2 cups cooked spaghetti squash noodles*

Directions:
Combine the chicken and marinade ingredients and marinate for 1 hour.

Combine sauce ingredients and set aside.
Bring a pot of water to boil and blanch the mixed vegetables for 1 minute and set aside.

 

In a non-stick skillet or wok, heat oil. Add chicken and stir-fry for 3 minutes or until the meat just turns opaque.

 Add onions, ginger, and garlic and stir-fry for 1 minute.

 Add sauce and mixed vegetables.

 Cook for 2 minutes and stir in the spaghetti squash noodles.

Combine and remove from heat. Sprinkle some chopped fresh cilantro and serve.

 

*Look at my Spaghetti Squash with Meat Sauce recipe posted in my blog on December 18, 2015 to learn how to prepare the spaghetti squash "noodles".