This recipe can be made with spaghetti squash or any combination of zucchini, carrot, or beet (bullseye or yellow) noodles cut with a spiralizer or julienne peeler.
Ingredients (4 servings):
- A piece of fresh turmeric about the size of your thumb (peeled and grated)
- A piece of fresh ginger root twice the size of the turmeric (peeled and grated)
- 2 to 4 chicken breasts or thighs cut into bite-sized pieces
- Avocado or olive oil or chicken fat
- 1 large spaghetti squash OR:
- 4 medium-sized beets (bullseye or yellow) (spiralize)
- 1-2 small to medium zucchini (spiralize)
- 2-4 medium carrots (spiralize)
- 4-6 baby Shanghai bok choy (or regular bok choy… swiss chard also works)
- limes (washed and quartered)
- fresh mint (washed and finely chopped)
- salt to taste
Method:
Start by either roasting your squash (cut in half, scoop out seeds, place in baking dish, and roast at 400℉ for 30 to 45 mins until al dente) or spiralizing your veggies.
Prep the spices (bonus tip: I find putting oil on my hands before handling the turmeric reduces the amount of effort needed to wash it off later. WARNING: Turmeric will stain everything it touches!!!)
In a wok or large pot, warm a bit of cooking fat, and half the ginger and turmeric, and salt to taste. Saute the chicken until cooked through. Set aside.
Add more oil, the rest of the ginger and turmeric, and the veggie noodles/squash and bok choy. Add salt and enough oil to lubricate to a satisfying degree.
When the noodles have softened slightly (al dente, not mush), add back in the chicken, stir well, and serve garnished with fresh mint and fresh lime wedge. This recipe freezes and travels well!
**garlic could be added if desired.
** to spiralize is to cut into noodles using a device known as a spiralizer, or a julienne peeler.