Chili Chicken and Basil
1 lb boneless, skinless chicken breasts, cubed
2 serrano chilies
3 gloves garlic
1 tbsp olive oil
1 tsp Tamari or Soy sauce
1/2 tbsp red-chili past (look for gluten free)
1 tbsp fish sauce (look for gluten free)
1 tsp sugar (yes I know, it says sugar I can't control recipes)
1 tsp cracked pepper
2 cups loosely packed fresh basil

Finely chop the garlic and chilies, then use the side of your knife to press them together into a rough paste (add a pinch of salt). Preheat a sautee pan over med-high and add oil and garlic-chili paste that you just made. Cook for 2-3 minutes (careful not to burn the garlic). Add the cubed chicken and cook til lightly browned (3-4 mintues). Add the tamari sauce, red-chili paste, and sugar, and continue to cook until the chicken is done all the way through (another 3-4 minutes). Add the cracked peper and basil and cook until the basil is just wilted, about 2 minutes. Serve immediately over speghetti squash.

with the exception of the spagetti squash and fish sauce you should

be able to find all of this @ the commisary or local grocery