1 pound boneless, skinless chicken breast, cubed
2 garlic cloves, minced
1 T minced fresh gingerroot or 1-1/2 tsp dry ground ginger
3 T canola oil, divided
2 medium carrots, julienned
1 medium green pepper, julienned
8 ounces spaghetti, cooked and drained
3 green onions, sliced
1 T cornstarch
1/3 cup soy sauce
1/3 cup of your favorite teriyaki sauce
1 T sesame seeds
Cilantro, for garnish- optional
Drain pineapple, reserving 1/3 cup juice (discarding remaining juice or save for another use); set pineapple aside. In a large skillet, cook the chicken, garlic and ginger over medium heat in 2 tablespoons oil for 6 minutes or until chicken is no longer pink. Stir in the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender. Stir in spaghetti and onions.
In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Gradually add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in teriyaki sauce and sprinkle with sesame seeds & fresh cilantro.
Recipe adapted from Taste of Home
Recipe adapted from Taste of Home
Declicious recipe! And a good change up from the things we normally eat. I used half a bag of frozen peas and carrots. My mom has used cabbage in it and that was delicious. Broccoli would good in this too. You could easily adapt this to whatever you've got in the pantry.
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