Rachael Ray's Yakitori Noodle Bowls- Remixed

This isn't exactly her recipe, but I have to give her credit. I saw her make this on her show the other day, and it just looked so tasty However I didn't have all the ingredients on hand, so I improvised. If you want to try her recipe go to http://www.rachaelrayshow.com/food/recipes/yakitori-noodle-bowls/ and follow the recipe. Here's my version. I've reduced the amount of scallions and added carrots for extra veggies. I also skipped on the sherry and went with stock because I didn't have any sherry. Also didn't have tamari, but soy sauce is the closest equivilent.

• Ready In: 35 mins
• Serves: 3-5

Ingredients

• 1  lb  whole wheat spaghetti
• 1  lb boneless chicken breast (cut into bite-sized pieces)
• 2  teaspoons fresh ginger, grated
•  salt
•  pepper
• 6 -7  scallions (one bunch, cut into small pieces)
• 1  cup carrot, grated
• 1⁄3 cup  chicken stock
• 1⁄4 cup soy sauce
• 1⁄4 cup  teriyaki sauce
• 1⁄2 tablespoon cornstarch
• 2  tablespoons sugar or 2  tablespoons Splenda granular
•  toasted sesame seeds (optional)

Directions

1. Cook pasta according to directions.
2. While pasta is cooking, brown chicken pieces with grated ginger, salt and pepper. Once browned add scallions and carrots. Cook veggies for a moment then add stock, soy sauce, terryaki sauce, cornstarch and sugar.
3. Bring sauce to a boil and simmer until pasta is cooked.
4. Drain pasta. Stir together pasta and chickn mixture. Serve topped with toasted sesame seeds or plain.