- sesame oil
- teriyaki sauce
- ground ginger
- crushed red pepper
- garlic powder
- 1 boneless skinless chicken breasts (sliced)
- red and orange bell pepper (julienned)
- 1/4 red onion (sliced)
- 1/2 pint of mushrooms (sliced)
- 1 box of whole wheat spaghetti
- black sesame seeds
Marinade the chicken in a about 1/4 cup of sesame oil, 1/2 cup of teriyaki sauce, 1 tsp of crushed red pepper, 1/2 tsp of ground ginger, and 1/2 tsp of garlic powder (these are all approximations of course - feel free to taste it before putting the chicken in to make any adjustments). Saute the chicken in a large skillet and add the vegetables when the meat is 1/2 - 3/4 of the way done. Season with a little salt and pepper. Once the chicken is done and the veggies are tender, add in the freshly cooked pasta and toss everything together. Add some extra teriyaki sauce to help flavor the pasta. When serving, sprinkle the top with black sesame seeds.
I just used the vegetables that I had in my refrigerator, but you can feel free to add whatever you want to it to make it your own!