Teriyaki Chicken Toss with Spaghettini and Salad

Directions for: Teriyaki Chicken Toss with Spaghettini and Salad

Ingredients

6 L water

1 tsp canola oil or olive oil (5 mL)

450 g boneless skinless chicken breasts, cut into cubes

1 zucchini, cut into chunks

1 green pepper, cut into chunks

1 red pepper, cut into chunks

10 mushrooms, sliced

350 g spaghettini pasta

1 Tbsp cornstarch (15 mL)

2 Tbsp soy sauce (30 mL) either sweet soya or Our Compliments low-sodium

cup satay sauce

1 cup chicken broth

tsp curry powder (10 mL)

1 Tbsp liquid honey (15 mL)

tsp basil leaves (2.5 mL)

1 bag salad with salad dressing

Directions

1. Bring a pot of water to boil. Heat oil in a nonstick fry pan or wok at medium-high. Cook chicken, then add zucchini and peppers and mushrooms tossing occasionally.

2. Place pasta in boiling water and cook for 8 minutes uncovered.

3. Whisk together soya and cornstarch until smooth.

4. Mix in satay sauce and 1/4 cup (60 mL) chicken broth.

5. Stir in with chicken and vegetables.

6. Let simmer.

7. Rinse the cooked pasta under hot water and drain.

8. Mix together in the empty pot on medium-low: remaining chicken broth, curry powder, honey and basil.

9. Return pasta to pot and stir in the broth mixture.

10. Put salad in a bowl.

11. Serve chicken toss with pasta and salad.

See more: Pasta, Quick and Easy, Dinner, Poultry, Chicken, Chinese, Main