For the Sauce: 3 tablespoon oyster sauce, 1/4 cup chicken stock, 3 tablespoon Cooking oil, 1 tablespoon chopped garlic, 1 teaspoon grated ginger , 1 red chili, chopped ,2 ounces shiitake or button mushrooms, 2 ounces julienne carrot, 3 ounces sugar snap peas, cut into halves, 4 ounces Bean sporouts, 2 green onions ,1 teaspoon Toasted sesame oil 1 teaspoon Toasted sesame seeds
Let's get Cooking...
Preheat oven 400F.
Cut spaghetti squash into halves in lengthwise, and scoop out seeds completely. On a parchment paper lined baking sheet, place squash cut sides down. Bake 35 to 40 minutes in preheated oven. Let it cool to handle. Meanwhile, marinate chicken and make sauce. In a mixing bowl, combine all ingredients for chicken and set aside. In another small mixing bowl, combine oyster sauce and chicken stock, set aside.
Use a large folk to scoop stringy pulp from squash and place in a bowl.
Heat a large skillet over high heat; add 1 tablespoon. oil and add chicken, cook 2 minutes each side. Remove chicken from wok and place on a plate.
Heat now-empty-wok over high heat; add 2 tablespoon. oil and add garlic, ginger and chili. Cook about 1 minute. Add mushrooms and carrot, cook until they are soften, about 2 minutes.
Add squash, snap peas, cooked chicken and sauce. Cook for 1 minute; add bean sprouts and green onion. Cook until all ingredients are well combined, about 1 minute.
Remove from heat and garnish with sesame oil and sesame seeds. Enjoy!