Easy Chicken Teriyaki With Linguine

READY IN: 30mins
YIELD: 4 breasts


  • 1
    lb linguine, broken in half (can use less pasta if desired)
  • 2
    tablespoons sesame oil
  • 3 -4
    tablespoons vegetable oil
  • 4
    boneless skinless chicken breasts (cut lengthwise into about 1/3-inch strips)
  • salt and pepper
  • 10
    green onions, chopped to about 1-inch pieces
  • 2
    large carrots, peeled and sliced paper thin diagonally
  • 12
    teaspoon dried red pepper flakes (or to taste)
  • 34
    cup purchased teriyaki sauce (or to taste)


  • Cook noodles in a large pot of salted boiling water until JUST firm-tender; drain and return to pot.
  • Add in the sesame oil; toss to coat.
  • In a skillet or wok heat oil over high heat.
  • Sprinkle the chicken strips with salt and pepper, then add to the skillet; sauté until no longer pink (about 2 minutes).
  • Add in green onions, sliced carrots and crushed red pepper flakes; stir-fry until veggies are crisp-tender but still bright in colour and the chicken is cooked through (about 2-3 minutes longer).
  • Add in the cooked noodles and teriyaki sauce; toss well to blend.