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Chicken And Pasta Teriyaki

Diet.Chef's picture
Ingredients
  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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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