Chicken Teriyaki over Rotini

I took this recipe from one of my favorite cookbooks,”The Complete Light Kitchen” by Rose Reisman.

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The peppers can be changed to other vegetables such as broccoli, mushrooms, or sugar snap peas.  The chicken can be substituted as well to beef or pork. Make this a vegetarian dish by using firm tofu instead of chicken.

I used sugar snap peas since I could not find snow peas.  I cooked the whole box of rotini, and my family of 5 ate it all! They really love this dish.

I made the sauce ahead of time.  I also cut up the vegetables and the chicken.  Having this prepared made dinner easy and quick to cook.

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12 oz rotini

3 Tbsp packed brown sugar
1/4 cup rice vinegar
1/4 cup water
1/4 cup low-sodium soy sauce
1 Tbsp sesame oil
1 Tbsp cornstarch
1 1/2 tsp minced fresh garlic
1 1/2 tsp minced fresh ginger

12 oz skinless boneless chicken breast (about 3 breasts), cubed
3 Tbsp cornstarch
2 tsp vegetable oil
1 cup thinly sliced red bell peppers
1 cup thinly sliced yellow bell peppers
1 cup halved snow peas
2 tsp sesame seeds, toasted

1/3 cup fresh chopped cilantro or parsley

1. Bring a large pot of water to a boil and cook the rotini for 8 to 10 minutes, until tender but firm. Drain.
2. Combine the sugar, vinegar, water, soy sauce, sesame oil, cornstarch, garlic and ginger together in a bowl and whisk until smooth. Set aside.
3. Dust the chicken cubes with the cornstarch. Spray a wok or large non-stick skillet with cooking oil, add the vegetable oil and place over medium-high heat. Cook the chicken for 3 minutes or until browned but not yet cooked through. Add the red and yellow pepper, snow peas and sesame seeds. Cook for 3 minutes, until the chicken is just cooked through and the vegetables are tender crisp. Add the sauce and cook for 2 minutes or until thickened and bubbly.
4. Toss the pasta with the chicken-vegetable mixture in a large serving bowl. Serve immediately garnished with cilantro.

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