Chicken and Pasta Teriyaki Recipe
Summary
Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Rice vinegar | 1/4 Cup (16 tbs) | |
| 2 tablespoons each teriyaki sauce, dry sherry, and firmly packed brown sugar | ||
| Ginger root | 1 Tablespoon, minced | |
| Garlic | 2 Clove (5gm), minced | |
| 10 ounces skinned and boned chicken breasts, cut into thin strips | ||
| 1 tablespoon plus 1 teaspoon peanut or vegetable oil | ||
| Cellophane noodles | 2 Cup (16 tbs) | |
| 2 cups shredded Chinese cabbage | ||
| Sliced red bell pepper | 1 Cup (16 tbs), drained | |
| Sesame seed | 1 Tablespoon, toasted | |
Directions
In small bowl (not aluminum) combine vinegar, teriyaki sauce, sherry, sugar, gingerroot, and garlic; add chicken and turn to coat.
Cover and refrigerate for 20 minutes.
Using a slotted spoon, remove chicken from marinade, reserving marinade.
In 9-inch nonstick skillet heat oil; add chicken and saute over medium-high heat until chicken is lightly browned, 5 to 6 minutes.
Pour in reserved marinade mixture.
Reduce heat to medium-low and cook until flavors blend and chicken is tender, 4 to 5 minutes longer.
In serving bowl combine remaining ingredients except sesame seed; add chicken mixture and toss to combine.
Sprinkle with sesame seed and serve immediately or cover with plastic wrap and refrigerate until ready to serve.
Cover and refrigerate for 20 minutes.
Using a slotted spoon, remove chicken from marinade, reserving marinade.
In 9-inch nonstick skillet heat oil; add chicken and saute over medium-high heat until chicken is lightly browned, 5 to 6 minutes.
Pour in reserved marinade mixture.
Reduce heat to medium-low and cook until flavors blend and chicken is tender, 4 to 5 minutes longer.
In serving bowl combine remaining ingredients except sesame seed; add chicken mixture and toss to combine.
Sprinkle with sesame seed and serve immediately or cover with plastic wrap and refrigerate until ready to serve.
Chef
