Chicken Teriyaki over Rotini

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340g. pkg. rotini (cook while preparing rest of dish)

FOR THE SAUCE:

� cup brown sugar, packed

� cup rice wine vinegar

� cup water

� cup low-sodium soy sauce

1 tbsp. sesame oil

1 tbsp. cornstarch

1� tsps. garlic, minced

1� tsps. ginger root, minced

FOR CHICKEN-VEGETABLE MIXTURE:

3 boneless, skinless chicken breasts, cubed

3 tbsps. cornstarch

1 cup swet red peppers, sliced thin

1 cup sweet yellow peppers, sliced thin

1 cup snow peas, cut in half

2 tsps. sesame seeds

TO GARNISH

� cup fresh coriander or parsley, chopped

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In a large pot of boiling water, cook rotini for 8 to 10 mins or until tender but firm. Drain.

To make the sauce, in a bowl whisk together all sauce ingredients until smooth. Set aside.

Dust chicken with cornstarch. In a wok or large non-stick skillet sprayed with cooking spray, cook chicken 3 mins over medium-high heat, or until browned but not yet cooked through. Add peppers, snow peas and sesame seeds, cook 3 mins, or until chicken is just cooked through and vegetables are tender-crisp. Add sauce, cook 2 mins, or until thickened and bubbly.

In a serving bowl, toss pasta with chicken-vegetable mixture. Serve immediately, garnished with coriander.

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