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
Healthy sweet and savory pasta dish made in 30 minutes!
Servings 6 people
Ingredients
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 or Sugar Snap Peas
- 1 Cup Chicken cooked and chopped
- 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
- 2 Tablespoons honey
- 1/4 Cup Sesame Seeds
Instructions
- Add all Teriyaki Sauce ingredients to a pint-sized mason jar and screw on a tight-fitting lid. Shake the jar until the honey 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).
Notes
For the chicken, I always have frozen bags of rotisserie chicken on hand, so I use that. You could boil a chicken breast and use that as well.
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