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Teriyaki Chicken Toss with Spaghettini and Salad

Teriyaki Chicken Toss with Spaghettini and Salad
YIELDS
4 servings
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Ingredients

6
L water
1
tsp canola oil or olive oil (5 mL)
450
g boneless skinless chicken breasts, cut into cubes
1
zucchini, cut into chunks
1
green pepper, cut into chunks
1
red pepper, cut into chunks
10
mushrooms, sliced
350
g spaghettini pasta
1
Tbsp cornstarch (15 mL)
2
Tbsp soy sauce (30 mL) either sweet soya or Our Compliments low-sodium
cup satay sauce
1 ¼
cup chicken broth
tsp curry powder (10 mL)
1
Tbsp liquid honey (15 mL)
½
tsp basil leaves (2.5 mL)
1
bag salad with salad dressing
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Directions

Step 1

Bring a pot of water to boil. Heat oil in a nonstick fry pan or wok at medium-high. Cook chicken, then add zucchini and peppers and mushrooms tossing occasionally.

Step 2

Place pasta in boiling water and cook for 8 minutes uncovered.

Step 3

Whisk together soya and cornstarch until smooth.

Step 4

Mix in satay sauce and 1/4 cup (60 mL) chicken broth.

Step 5

Stir in with chicken and vegetables.

Step 6

Let simmer.

Step 7

Rinse the cooked pasta under hot water and drain.

Step 8

Mix together in the empty pot on medium-low: remaining chicken broth, curry powder, honey and basil.

Step 9

Return pasta to pot and stir in the broth mixture.

Step 10

Put salad in a bowl.

Step 11

Serve chicken toss with pasta and salad.

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My rating for Teriyaki Chicken Toss with Spaghettini and Salad
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