Ingredients for Teriyaki Chicken Toss With Spaghettini Pasta
- Olive Oil
- Boneless Skinless Chicken Breasts
- 1 tsp salt, 1/2 tsp black pepper
- Green Chili
- 1 medium onion, chopped
- 1 zucchini, chopped
- Green Pepper
- Red Pepper
- 8 oz mushrooms, sliced
- 2 tbsp cornstarch
- Soya Sauce
- Honey Garlic Sauce
- Chicken Broth
- 1 tsp curry powder
- Liquid Honey
- Dried Basil Leaves
- Spaghettini
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How to Make Teriyaki Chicken Toss With Spaghettini Pasta
- Cut 1 lb boneless, skinless chicken breasts into 1-inch bite-sized pieces. Season with 1 tsp salt, 1/2 tsp black pepper, and 1-2 finely chopped red chilies (optional). Stir-fry in a wok or large skillet with 1 tbsp oil over medium-high heat until browned and cooked through (about 5-7 minutes).
- Add 1 medium onion (chopped), 1 zucchini (chopped), 1 bell pepper (chopped), and 8 oz mushrooms (sliced) to the wok. Stir-fry until tender-crisp (about 5 minutes).
- Meanwhile, cook 8 oz spaghettini according to package directions.
- In a small bowl, whisk together 2 tbsp cornstarch and 1/4 cup soy sauce until smooth.
- Stir in 1/2 cup V-H honey-garlic sauce (or substitute) and 1 cup chicken broth.
- Add the honey-garlic sauce mixture to the chicken and vegetables in the wok. Stir and simmer on low heat for 2-3 minutes to thicken the sauce.
- While the sauce simmers, prepare the pasta sauce: In the empty pasta pot, combine 1 cup chicken broth, 1 tsp curry powder, 2 tbsp honey, and 2 tbsp chopped fresh basil.
- Drain the cooked spaghettini and add it to the pasta pot. Toss to coat with the spiced broth, allowing the pasta to absorb the liquid (about 2 minutes).
- Drain off any excess liquid.
- Serve the spaghettini in bowls, topped with the teriyaki chicken and vegetable stir-fry mixture.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
24g
Fat
2g
Carbs
17g
