Rachael Ray's Yakitori Noodle Bowls- Remixed |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 5 |
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I saw her make this on her show the other day, and it just looked so tasty However I didn't have all the ingredients on hand, so I improvised. Here's my version. I've reduced the amount of scallions and added carrots for extra veggies. I also skipped on the sherry and went with stock because I didn't have any sherry. Also didn't have tamari, but soy sauce is the closest equivilent. Ingredients:
1 lb whole wheat spaghetti |
1 lb boneless chicken breast (cut into bite-sized pieces) |
2 teaspoons fresh ginger, grated |
salt |
pepper |
6 -7 scallions (one bunch, cut into small pieces) |
1 cup carrot, grated |
1/3 cup chicken stock |
1/4 cup soy sauce |
1/4 cup teriyaki sauce |
1/2 tablespoon cornstarch |
2 tablespoons sugar or 2 tablespoons splenda granular |
toasted sesame seeds (optional) |
Directions:
1. Cook pasta according to directions.
2. While pasta is cooking, brown chicken pieces with grated ginger, salt and pepper. Once browned add scallions and carrots. Cook veggies for a moment then add stock, soy sauce, terryaki sauce, cornstarch and sugar.
3. Bring sauce to a boil and simmer until pasta is cooked.
4. Drain pasta. Stir together pasta and chickn mixture. Serve topped with toasted sesame seeds or plain.
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