Easy Chicken Teriyaki With Linguine |
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Prep Time: 24 Minutes Cook Time: 6 Minutes |
Ready In: 30 Minutes Servings: 3 |
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You can also use dried oriental noodles in place of the linguine, also fresh minced garlic can be added in. Ingredients:
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 |
1/2 teaspoon dried red pepper flakes (or to taste) |
3/4 cup purchased teriyaki sauce (or to taste) |
Directions:
1. Cook noodles in a large pot of salted boiling water until JUST firm-tender; drain and return to pot.
2. Add in the sesame oil; toss to coat.
3. In a skillet or wok heat oil over high heat.
4. Sprinkle the chicken strips with salt and pepper, then add to the skillet; sauté until no longer pink (about 2 minutes).
5. 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).
6. Add in the cooked noodles and teriyaki sauce; toss well to blend.
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