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  • Chicken and Pasta Teriyaki

    1 vote
    Chicken and Pasta Teriyaki
    Servings: 1
    by ShaleeDP
    1124 recipes
    >
    Fusion of Oriental and Italian cuisine.

    Ingredients

    • 1/4 cup rice vinegar
    • 2 tbsp. each teriyaki sauce, dry sherry & firmly packed brown sugar
    • 1 tbsp. minced pared ginger root
    • 2 garlic cloves, minced
    • 10 oz. skinned & boned chicken breasts, cut into thin strips
    • 1 tbsp. + 1 tsp. peanut or vegetable oil
    • 2 cups. cooked cellophane noodles (hot)
    • 2 cups shredded Chinese cabbage
    • 1 cups green pepper, scallions & canned mushrooms
    • 1 tbsp. sesame seed, toasted

    Directions

    1. In small bowl, combine vinegar, teriyaki sauce, sherry, sugar, ginger root and garlic; add chicken and turn to coat. Cover and refrigerate for 20 minutes.
    2. Using a slotted spoon, remove chicken from marinade, reserving marinade.
    3. In 9" non-stick 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.
    4. Reduce heat to medium low and cook until flavors blend and chicken is tender, 4 to 5 minutes longer.
    5. In serving bowl combine remaining ingredients except sesame seed; add chicken mixture and toss to combine.
    6. Sprinkle with sesame seed and serve immediately or cover with plastic wrap and refrigerate until ready to serve.

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