Orange chicken with spaghetti squash
- 4 green onions
- 2 oranges
- 1 tbsp minced ginger
- 1 ½ lbs chicken breast, sliced into strips
- 3 spaghetti squashes
- ⅓ cup olive oil
- 2 tsp minced garlic
- 3 tbsp coconut aminos
- 1 tsp sriracha
Thinly slice green onion. Grate zest of half the orange and squeeze all of the juice. Peel and grate ginger. Cut chicken into bite-sized pieces and season with salt and pepper to taste.
Cut spaghetti squash in half, scrape out seeds, brush with half the olive oil, and sprinkle with salt and pepper. Microwave 8 to 12 min, stirring and rotating at the 5 min mark. Scrape the “noodles” out with a fork.
Meanwhile, make orange dressing: in a small bowl, whisk together orange juice and zest, grated ginger , garlic, coconut aminos and sriracha.
Place a large skillet over medium-high heat and add remaining olive oil. When hot, add chicken and fry 6 min, or until browned and no longer pink in the middle.
Remove pan from heat and pour orange dressing over chicken. Toss to combine.
Serve chicken topped with sliced green onion on a bed of spaghetti squash.