1. Cut the spaghetti squash in half, scoop out seeds and bake uncovered in the oven till the fibers are tender and separate easily. 2. Cut chicken into half inch cubes and mix in 1 Tbsp soy and cornstarch in a bowl to marinate. 3. Mix together and set aside the remaining soy sauce, sherry, sugar and vinegar. 4. Heat oil in an uncovered wok at 375 degrees-- In practice I always cook this at as high a heat as possible. 5. When hot, add the pepper flakes, stirring until black. 6. Add the chicken and stir fry for 2-3 minutes. 7. Remove chicken with a strainer. 8. Add green onion, leek and gingerroot; Stir fry for~1 minute. 9. Add the chicken removed earlier to the vegetables and stir fry for another couple of minutes. 10. Add the sherry/soy mixture-- (I like for the chicken to appear 95% done before I add the sauce since it will continue to cook for a couple minutes even after turning off the wok or pan) Bring sauce to a low boil for about a minute then remove to a serving dish. 11. Serve with Rice or baked spaghetti squash. ---------------------------------------------------------------------------
Nutrition
Ingredients
