This is one of the first dishes that I made for my hubby after we were first married and it has now become one of our go to recipes. Not only is it PACKED with flavor and spice, most of it can be prepped ahead of time and thrown together when you are ready to eat!
Here’s what you need:
2 Boneless Skinless Chicken Breasts
8 oz (dry) Capellini Pasta (or a thin spaghetti or angel hair)
10 oz Shredded Green Cabbage
1 cup Snow Peas (optional)
1 cup sliced mushrooms (optional)
½ cup and another ¼ cup Teriyaki Sauce
2 Tbsp Sweet Chili Sauce
1 Tbsp Hot Chili Sauce (Sriracha)
1 tsp Dried Red Chili Flakes
1 Tbsp and then another 2 Tbsp Sesame Oil
Sesame Seeds for garnish
Here’s what you do:
Cook pasta according to package directions. Drain noodles and rinse with cold water to stop cooking process. Set aside to cool.
I like these noodles in this particular dish because they are light but still soak up the flavor of the sauce. I’m probably committing some kind of “food crime” by using Italian pasta in an Asian type of dish! If you can’t find this particular kind, any thin noodle will do!
Cook chicken in non-stick skillet. Add ¼ cup Teriyaki Sauce and simmer for a few minutes. Careful not to over cook the chicken; it will cook quickly in such small pieces. Remove from pan and set aside.
In a large skillet or wok heat 1 Tbsp Sesame Oil on medium-high. Toss snow peas and mushrooms in pan when oil is hot and cook ONLY 2 minutes! You want to retain the CRISP of the veggies. Remove veggies from pan and set aside.
Toss to combine all ingredients. Cook on medium 5-10 minutes.
Serve in nice big bowls and sprinkle with sesame seeds.
This dish already has a kick from the Sriracha in the sauce but go ahead and sprinkle more chili flakes on top if that tickles your fancy!
MMM mmm MMM! Eat a bowl… or two! Another great thing about this is that the leftovers are just as delicious! I have also made this with steak instead of chicken and other veggies so have fun with the ingredients and enjoy!