Stir fry dinners are delicious and a great way to get a ton of vegetables on your plate. The only downside is that there is no way to really avoid doing the bulk of the cooking right before you eat. Still, for the occasional treat, they are fun and delicious! I have been very into rosemary lately, so last night I made a rosemary chicken stir fry. Hope you enjoy!
1 spaghetti squash
2 tablespoons olive oil
1.5 pounds chicken breasts, cubed
1 yellow onion, chopped
2 garlic cloves, minced
1 bunch asparagus, chopped
2 zucchini, halved and then sliced
16-oz white mushrooms, sliced
8 cups fresh spinach
2 teaspoons dried rosemary
1 teaspoon dried thyme
1/4 teaspoon dried ginger
1/4 teaspoon salt
- Poke holes in spaghetti squash and bake at 375 degrees for one hour. Remove from oven, divide lengthwise, spoon out seeds, scrape with fork to take out “noodles,” and then set aside. For more detailed instructions, see my spaghetti squash post here: https://wholerealfoodblog.wordpress.com/2016/04/17/spaghetti-squash/
- Heat olive oil over medium heat. When warm, add chicken and spices. Stir. Cook until outside of chicken is nearly all white.
- Add onions and garlic. Continue cooking, stirring occasionally, until outside of chicken is all white.
- Add asparagus and cook for 1-2 minutes.
- Add zucchini and cook for 1-2 minutes.
- Add mushrooms and spinach. Continue cooking until vegetables are to the desired level of softness. Verify chicken is done by cutting open a piece. If it is white all the way through, it is done.
- Serve on top of the spaghetti squash and ENJOY!
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Hope you enjoy!