Summary: This has to be one of the most amazing chicken dishes ever. My husband and daughter LOVED this dish, and I’m happy to add something new to her diet.
- 1/4 cup soy sauce
- 1/4 cup teriyaki sauce
- 2 garlic cloves, minced
- 1/4 cup brown sugar
- 1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried)
- 4 boneless skinless chicken breasts
- sesame oil, for sauteing
- 12 oz spaghetti
- 1/2 cup low sodium soy sauce
- 3 Tablespoons sesame oil
- 3 Tablespoons brown sugar
- 3 scallions, thinly sliced
- 3 Tablespoons sesame seed
- Slice the chicken diagonally into thin strips. In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger. Make sure the sugar has pretty much dissolved. Add the chicken, making sure it’s all coated with the sauce. Cover and stick in the fridge for 30 minutes to 1 hour.
- Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.
- Heat the sesame oil in a large non-stick pan. Add the chicken and saute for about 10 minutes, or until done, adding more sesame oil as needed. Remove the chicken from the pan and let cool slightly. Serve the chicken over the sesame noodles.
- Cook the spaghetti according to package directions. Drain.
- In a jar, add the soy sauce, sesame oil and the sugar. Shake until well blended and the sugar has dissolved. Pour this over the pasta. Toss with scallions and sprinkle with the sesame seeds. Stand back and watch your guests/children/loved ones inhale this dish.
Preparation time: 30 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 6
Recipe adapted from and Photo courtesy of: HoffmansFood.com