Chicken Teriyaki Stir-Fry

I haven’t made very many Asian themed dishes in my lifetime, but this turned out quite well. I tend to buy grocery items that I’ve never really cooked with before or that I’ve seen used somewhere else to incorporate into some new dish (for me) to make. My friend Amanda was in town this weekend and before coming she mentioned that she wanted me to cook for her and it to be featured on the blog. I took the chicken out and put it in the marinade on Saturday with intentions of having it for dinner that night, but of course things never work out as planned. Our meal together almost didn’t happen, but it was great as a Sunday lunch right before she left for her bus back home. But a good result of this was that the chicken was in the marinade for a lot longer…

Ingredients:

• 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)
• salt
• pepper
• 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!