Asian Chicken Pasta

by Whiski Business on April 5, 2011

Asian Chicken Pasta

This is one of those meals where I wasn’t sure what was going into it. So, I don’t have a picture of the ingredients or play by play pictures. It sure did turn out good. I used whole wheat spaghetti and low sodium soy sauce–a nice healthy way to make it.


Asian Chicken Pasta

Serves 4-6

45 minutes

2 boneless skinless chicken breasts

1 14 oz can chicken broth

3/4 lb spaghetti noodles

4 C frozen stir fry vegetables or fresh if you choose

1 C soy sauce

¼ C sesame seed oil

4 Tbls sesame seeds

1 teas ground ginger

4 teas garlic powder

¼ teas red pepper flakes or to taste

2 teas Mirin

2 Tbls corn starch


Slice the chicken breasts in bite size pieces. Mix ¼ C soy sauce, 2 Tbls sesame seed oil, 2 Tbls sesame seeds, ½ teas ground ginger, and 2 teas garlic powder in large bowl or plastic bag, add the chicken and marinate.

While the chicken is marinating cook the spaghetti according to package. Drain pasta, cover to keep warm. In a large frying pan over medium high heat cook the chicken and the marinade it was in until almost done. Add the frozen vegetables, continue to cook until the chicken and vegetables are done. Mix the can of chicken broth, ¾ C soy sauce, 2 Tbls sesame seed oil, ½ ground ginger, 2 teas garlic powder, 2 teas Mirin, ¼ teas red pepper flakes, and 2 Tbls corn starch. Whisk together. Add to the chicken vegetable mixture, lower heat to medium. Cook until it starts to get thick. Add the pasta and stir until heated through. Top with remaining sesame seeds.



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