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Chicken and Pasta Teriyaki

Diet.Chef's picture
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

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

Chicken And Pasta Teriyaki Recipe