Chicken and Pasta Teriyaki
|Rice vinegar||1⁄4 Cup (4 tbs)|
|Teriyaki sauce||2 Tablespoon|
|Dry sherry||2 Tablespoon|
|Firmly packed brown sugar||2 Tablespoon|
|Minced pared ginger root||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Skinned boned chicken breasts||10 Ounce, cut into thin strips|
|Peanut oil/Vegetable oil||4 Teaspoon|
|Cooked cellophane noodles||2 Cup (32 tbs) (Hot)|
|Shredded chinese cabbage||2 Cup (32 tbs)|
|Sliced bell pepper||1 Cup (16 tbs) (Green Or Red)|
|Diagonally sliced scallions||1 Cup (16 tbs) (Green Onions)|
|Canned mushrooms||1 Cup (16 tbs), drained (Straw Or Regular)|
|Sesame seed||1 Tablespoon, toasted|
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.
Calories 302 Calories from Fat 112
% Daily Value*
Total Fat 13 g19.5%
Saturated Fat 2.7 g13.6%
Trans Fat 0 g
Cholesterol 37.5 mg12.5%
Sodium 317.5 mg13.2%
Total Carbohydrates 31 g10.3%
Dietary Fiber 2.3 g9.1%
Sugars 9.2 g
Protein 15 g29.8%
Vitamin A 39.1% Vitamin C 82.2%
Calcium 10.7% Iron 8.1%
*Based on a 2000 Calorie diet