Dinner · Filipino · 15 min
Adobo-Style Braised Chicken Breast with Ginger-Infused Spaghetti Squash
- Calories
- 231
- Protein
- 18g
- Carbs
- 24g
- Fat
- 8g
Ingredients
- 299.9 g spaghetti squash
- 0.94 tsp fresh ginger
- 0.9333 tsp extra virgin olive oil
- 61.3 g boneless skinless chicken breast
- 0.9444 tbsp tamari soy sauce
- 0.94 tbsp cane vinegar
- 1.9 clove garlic
- 0.25 tsp black pepper
Method
- 01Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush the cut side of the halved spaghetti squash with half the olive oil, rub with half the grated ginger, and roast for 40-45 minutes until tender.
- 02Cool slightly, then scrape the spaghetti squash flesh into long strands with a fork and toss with remaining ginger.
- 03Heat the remaining olive oil in a skillet over medium-high heat. Add the chicken breast strips and sear until golden brown on all sides.
- 04Add minced garlic, tamari soy sauce, cane vinegar, and cracked black pepper to the skillet with a splash of water (about 2 tbsp). Lower heat and simmer for 6-8 minutes, allowing the sauce to reduce into a sticky glaze and cooking the chicken until it reaches a safe internal temperature of 165°F (74°C).
- 05Arrange the ginger spaghetti squash strands on a plate, top with the adobo-glazed chicken, and drizzle any remaining pan juice over the top before serving.
Cook it with the whole plan around it
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