Teriyaki Chicken Toss With Spaghettini Pasta |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is bar none the best stir fry I have ever tasted. I have strayed slightly from the original recipe but all for the sake of taste. The one thing that I'm a bit of a stickler on is that you use the V-H brand of honey-garlic sauce. If you're in an area that doesn't carry it use your choice of the next best brand. Ingredients:
1 teaspoon olive oil |
3 boneless skinless chicken breasts |
1/2 teaspoon seasoning (i use mrs. dash original) |
1 teaspoon canned crushed green chili |
1 small onion |
1 small zucchini |
1/2 green pepper |
1/2 red pepper |
10 mushrooms |
1 tablespoon cornstarch |
2 tablespoons soya sauce |
1/3 cup honey garlic sauce (i use v-h) |
1/4 cup chicken broth |
1 cup chicken broth |
2 teaspoons curry powder |
1 tablespoon liquid honey |
1/2 teaspoon dried basil leaves |
12 ounces spaghettini (to feed 6) |
Directions:
1. CUT chicken into bite size pieces and cook in oiled wok along with seasoning and chilies; cook until meat is no longer pink.
2. CHOP onion, zucchini, peppers and mushrooms into bit size pieces and stir fry to desired crispness.
3. BOIL pasta at this time.
4. ADD cornstarch to a small bowl and gradually add soya while stirring so that the cornstarch is smooth not lumpy; Mix in the honey-garlic sauce and the 1/4 cup chicken broth; Add to pan of chicken and veggies; Stir and leave to simmer on low.
5. DRAIN the pasta and mix the following in the empty pasta pot at med-low; 1 cup chicken broth, curry powder, honey and basil.
6. RETURN pasta to pot and toss with the spiced broth allowing the pasta to absorb the liquid; Drain off any excess.
7. PLACE pasta in a bowl and top with stir fry mixture.
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