Sesame Chicken and Noodles |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Using sliced mushrooms and packaged cleaned baby spinach saves time when preparing this tasty dish. Ingredients:
8 ounces thin spaghetti |
2 tablespoons sesame oil, divided |
1 tablespoon cornstarch |
1 cup chicken broth |
1/4 cup soy sauce |
1 tablespoon rice vinegar |
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes |
1 package (8 ounces) sliced baby portobello mushrooms |
1 medium sweet red pepper, chopped |
1 teaspoon minced garlic |
1 package (9 ounces) fresh baby spinach |
1/2 cup chopped green onions |
3 tablespoons sherry |
2 teaspoons minced fresh gingerroot |
1 tablespoon sesame seeds, toasted |
Directions:
1. Cook spaghetti according to package directions; drain. Toss with 1 tablespoon sesame oil; set aside. In a small bowl, combine the cornstarch, broth, soy sauce and vinegar until smooth; set aside.
2. In a large skillet, stir-fry the chicken, mushrooms, red pepper and garlic in remaining oil for 5-8 minutes or until chicken juices run clear. Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add spinach; cover and cook for 2-3 minutes or until spinach wilts. Add the onions, sherry, ginger and spaghetti; cook for 2-3 minutes or until heated through. Sprinkle with sesame seeds. Yield: 6 servings.
|
|