Baked Sesame Chicken Noodles |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A fairly quick and easy to make casserole with an Asian flair. Ingredients:
8 ounces spaghetti, broken in half |
1 tablespoon dark sesame oil |
1 cup red bell pepper, strips |
8 ounces shiitake mushroom caps, sliced |
1 lb boneless skinless chicken breast half, cut into bite-size pieces |
1 teaspoon minced fresh ginger |
3 garlic cloves, minced |
1/4 cup low sodium soy sauce |
1 cup chicken broth |
1 tablespoon cornstarch |
2 tablespoons sherry wine |
1 tablespoon rice vinegar |
1/2 teaspoon crushed red pepper flakes |
2 cups thinly sliced bok choy |
3/4 cup sliced green onion |
1 tablespoon sesame seeds, divided |
Directions:
1. Preheat oven to 400°.
2. Cook spaghetti according to package directions, omitting salt and fat (be sure to break pasta in half).
3. Drain well.
4. Heat the oil in a large enough skillet or wok.
5. Add red bell pepper strips and mushrooms, saute 2 minutes.
6. Add chicken, ginger, and garlic; saute 3 minutes.
7. Stir in soy sauce, cook 2 minutes, stirring frequently.
8. Combine broth and cornstarch, stirring well with a whisk.
9. Add broth mixture to pan and cook 2 minutes or until mixture is slightly thick, stirring constantly.
10. Remove from heat; stir in sherry, vinegar and crushed red pepper.
11. Add pasta, bok choy, green onions, and 2 teaspoons of the sesame seeds.
12. Toss well to combine and then spoon into an 8-inch square casserole dish that has been lightly coated with cooking spray.
13. Sprinkle remaining teaspoon of sesame seeds evenly over the pasta mixture.
14. Bake at 400° for 20 minutes.
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