Chicken Pasta

Recipe by Manda
READY IN: 45mins


  • 1 12
    tablespoons soy sauce
  • 1
    tablespoon vinegar, preferably rice wine
  • 2
    teaspoons sesame oil
  • 3
    cloves garlic, minced
  • 1
    lb boneless chicken breast, cut in strips
  • 14
    teaspoon salt
  • 14
    teaspoon black pepper
  • 1
    tablespoon sesame seeds
  • 1
    tablespoon oil, preferably peanut
  • 1
    (15 ounce) can baby corn, drained and cut into bite-size pieces
  • 4
    cups mixed vegetables, parboiled (broccoli, cauliflower, carrot, celery, onion, mushrooms, water chestnuts, etc.)
  • soy sauce, for serving (optional)


  • Cook and drain pasta according to package and set aside.
  • Combine soy sauce, vinegar, sesame oil, and 1 clove minced garlic.
  • Sprinkle both sides of chicken with salt and pepper.
  • In dry skillet, over medium heat, cook sesame seeds until golden, about 2 minutes.
  • Remove from heat and set aside.
  • In same skillet, heat peanut oil over medium heat.
  • Add remaining garlic, cook, stirring, until golden, about 1 minutes (May have to add a bit of water to prevent burning).
  • Add chicken, cook, stirring, until no longer pink, about 6 minutes.
  • In large bowl, combine corn, veggies, and pasta with chicken and soy mixture.
  • Toss well.
  • Sprinkle with reserved sesame seeds.