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.