RecipesVeggie-Lover Dinners

Vegetable Teriyaki Chicken

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It’s final. I can never make a single batch of this dish again. Between my husband, me and our four children, one batch of this delicious dish is just not enough anymore. Last time I made it, every last bite was gone. Gone, gone. Not even leftovers for lunch the next day. Enjoy this family favorite dish from our home to yours!

Teriyaki Chicken and Vegetables

16 oz. Dry Farfalle (bow ties)
3 Carrots (about 2 Cups), julienne
1 Red Bell Pepper, chopped
1 1/2 Cups Frozen peas
1 Cup Chicken, cooked and chopped (see cooking tip)
1/2 Cup Almonds, whole
1/4 Cup Green onions, chopped fine
1/4 Cup Cilantro, chopped fine
3 Cups Loose Leaf Spinach (optional)

Teriyaki Sauce
1/3 Cup Rice Vinegar
1/3 Cup Soy Sauce
1/2 Cup Canola Oil
1 teaspoon ground Ginger
1 1/2 Tablespoons Sugar
1/4 Cup Sesame Seeds

Directions:
Add all Teriyaki Sauce ingredients to a pint-sized mason jar and screw on a tight-fitting lid. Shake the jar until the sugar is dissolved. Set aside.

In a large pot, bring to boil 4 quarts of water and cook the pasta until al dente.

Strain pasta from pan and use the same hot water to steam the bell peppers, carrots and peas about 5 minutes.

Once the vegetables are crisp tender, remove steamer from pot and drain water. Return pasta, vegetables, chicken, herbs and teriyaki sauce to the large pot. Stir to combine.

Serve warm over 1/2 cup loose leaf spinach (optional).

Makes 5 servings.