Chicken and Spanish Rice
INGREDIENTS:
1 tb Peanut oil
1/2 lb Chicken breasts,; cut into
-strips
2 c Cooked spaghetti squash
1 c Snow peas
2 tb Diced red pepper,; cut in
-1/8-inch dice
2 tb Diced yellow onion,; cut in
-1/8-inch dice
2 tb Diced Shiitake mushrooms,;
-cut in 1/8-inch dice
1/2 c Cashews,; toasted
1 tb Sesame seeds,; toasted
1 tb Soy sauce
1 1/2 ts Sesame oil
Chopped green onion,; for
-garnish
1 tb Peanut oil
1/2 lb Chicken breasts,; cut into
-strips
2 c Cooked spaghetti squash
1 c Snow peas
2 tb Diced red pepper,; cut in
-1/8-inch dice
2 tb Diced yellow onion,; cut in
-1/8-inch dice
2 tb Diced Shiitake mushrooms,;
-cut in 1/8-inch dice
1/2 c Cashews,; toasted
1 tb Sesame seeds,; toasted
1 tb Soy sauce
1 1/2 ts Sesame oil
Chopped green onion,; for
-garnish
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.