Teriyaki Chicken Toss With Spaghettini Pasta
- Reviews 3
Ready In: 30 mins
Serves: 6
Ingredients
- 1 teaspoon olive oil
- 3 boneless skinless chicken breasts
- 1⁄2 teaspoon seasoning (I use Mrs. Dash Original)
- 1 teaspoon canned crushed green chili
- 1 small onion
- 1 small zucchini
- 1⁄2 green pepper
- 1⁄2 red pepper
- 10 mushrooms
- 1 tablespoon cornstarch
- 2 tablespoons soya sauce
- 1⁄3 cup honey garlic sauce (I use V-H)
- 1⁄4 cup chicken broth
- 1 cup chicken broth
- 2 teaspoons curry powder
- 1 tablespoon liquid honey
- 1⁄2 teaspoon dried basil leaves
- 12 ounces spaghettini (to feed 6)
Directions
- CUT chicken into bite size pieces and cook in oiled wok along with seasoning and chilies; cook until meat is no longer pink.
- CHOP onion, zucchini, peppers and mushrooms into bit size pieces and stir fry to desired crispness.
- BOIL pasta at this time.
- ADD cornstarch to a small bowl and gradually add soya while stirring so that the cornstarch is smooth not lumpy; Mix in the honey-garlic sauce and the ¼ cup chicken broth; Add to pan of chicken and veggies; Stir and leave to simmer on low.
- DRAIN the pasta and mix the following in the empty pasta pot at med-low; 1 cup chicken broth, curry powder, honey and basil.
- RETURN pasta to pot and toss with the spiced broth allowing the pasta to absorb the liquid; Drain off any excess.
- PLACE pasta in a bowl and top with stir fry mixture.
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