Archive for March 14th, 2009


This is a easy dish to make after work, and can be easily doubled. I used Chinese noodles (the long Ramen kind), but spaghetti would work really well here, too. This was delicious. Enjoy!

Chicken teriyaki pasta

2 boneless chicken breasts, cut into bite-sized pieces

1 tablespoon sesame oil


1 cup water

1 tablespoon minced fresh ginger

3 tablespoons brown sugar

1 teaspoon minced garlic

1 teaspoon sesame seeds

1 tablespoon sesame oil

1 tablespoon cornstarch


1 10-ounce package Chinese noodles

Combine all the sauce ingredients in a small saucepan; bring to a boil and remove from heat.

In a large, heated skillet, saute the chicken in the sesame oil until no longer pink. Meanwhile, cook the Chinese noodles according to package instructions. Drain.

Add the sauce to the chicken in the skillet. Cook over medium-high heat, stirring, until bubbling and thickening. Serve over the noodles. Makes 3-4 servings.

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