Spaghetti Squash Chicken Chow Mein (Print)
Gluten-free low carb alternative to traditional noodles with chicken and vegetables in savory Asian sauce.
# What You Need:
→ Vegetables
01 - 1 large spaghetti squash
02 - 1 cup shredded carrots
03 - 1 red bell pepper, thinly sliced
04 - 1 cup snap peas, trimmed
05 - 2 green onions, sliced
06 - 2 cloves garlic, minced
07 - 1-inch piece fresh ginger, grated
→ Chicken
08 - 2 boneless, skinless chicken breasts, thinly sliced
→ Sauce
09 - ¼ cup gluten-free soy sauce (tamari)
10 - 1 tablespoon gluten-free oyster sauce
11 - 1 tablespoon sesame oil
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon honey or maple syrup
14 - 1 teaspoon Sriracha (optional)
→ Cooking & Garnish
15 - 2 tablespoons vegetable oil
16 - 1 tablespoon sesame seeds (optional)
# How To Make It:
01 - Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Brush the cut sides lightly with oil, place cut side down on a baking sheet, and roast for 35–40 minutes until fork-tender.
02 - While the squash roasts, whisk together the soy sauce, oyster sauce, sesame oil, rice vinegar, honey, and Sriracha in a small bowl until well combined. Set aside.
03 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5–6 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate and set aside.
04 - Add the remaining tablespoon of oil to the same skillet. Add the garlic, ginger, shredded carrots, bell pepper, and snap peas. Stir-fry for 3–4 minutes until the vegetables are crisp-tender.
05 - Once the squash is cool enough to handle, use a fork to scrape the flesh into noodle-like strands, working from edge to center.
06 - Add the shredded squash to the skillet with the vegetables and toss to combine. Return the cooked chicken to the pan, pour the sauce over everything, and toss well. Cook for an additional 2–3 minutes until heated through and the flavors meld.
07 - Transfer to plates and garnish with sliced green onions and sesame seeds. Serve immediately.
# Expert Tips:
01 -
- Spaghetti squash shreds into golden strands that genuinely mimic the chew of noodles, and nobody at your table will feel shortchanged.
- The sauce is that perfect balance of salty, sweet, and tangy that coats every strand without weighing anything down.
02 -
- Do not over-roast the squash or the strands turn mushy and lose that noodle-like chew, check it at 35 minutes with a fork.
- Cook the chicken in a single layer without crowding the pan, otherwise it steams instead of browning and you lose that caramelized flavor.
03 -
- Prep all your vegetables and sauce before you turn on the stove because stir-frying moves fast and you will not have time to chop once the heat is on.
- A wok is ideal but a wide skillet works equally well, the key is high heat and constant movement so nothing sits long enough to steam.