Teriyaki Chicken Toss With Spaghettini Pasta
This is bar none the best stir fry I have ever tasted! All the credit goes to Sandy Richard and her cookbook Life's on Fire Cooking for the Rushed. I have strayed slightly from the original recipe but all for the sake of taste. The one thing that I'm a bit of a stickler on is that you use the V-H brand of honey-garlic sauce. If you're in an area that doesn't carry it use your choice of the next best brand.
4
People talking
INGREDIENTS
Nutrition- 1teaspoon olive oil
- 1⁄2teaspoon seasoning (I use Mrs. Dash Original)
- 1teaspoon canned crushed green chili
- 1small onion
- 1small zucchini
- 1⁄2
- 1⁄2red pepper
- 10
- 1tablespoon cornstarch
- 2tablespoons soya sauce
- 1⁄3cup honey garlic sauce (I use V-H)
- 1⁄4cup chicken broth
- 1cup chicken broth
- 2teaspoons curry powder
- 1tablespoon liquid honey
- 1⁄2teaspoon dried basil leaves
- 12ounces spaghettini (to feed 6)
Advertisement
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.
Advertisement