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Chicken Teriyaki Recipe

This Chicken Teriyaki Recipe with Pasta and Bell Peppers is one of the simplest chicken pasta dishes. This easy chicken pasta recipe is a good way of using leftover Teriyaki Chicken Recipe. It is so quick and really delicious.

Easy

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves 4 - 6

Ingredients:

1lb / 450g boneless skinless chicken breasts

1lb / 450g pasta shells or spaghetti noodles cooked until 'al dente' (about 4 cups)

1 red pepper, sliced

1 green pepper, sliced

7oz / 200g fresh green beans or snap peas

¼ cup toasted sunflower seeds or sesame seeds

Teriyaki Sauce

4 tablespoons dark soy sauce

4 tablespoons mirin

2 tablespoons sake

2 tablespoons brown sugar

about 4 tablespoons oil for shallow frying

Method:

Cut the chicken breasts into slivers.
Mix together the soy sauce, mirin, sake and brown sugar.
Boil the beans or snap peas until they are just cooked. They should still be slightly crisp. Drain and refresh them under cold running water to stop them cooking further.
Shallow fry the red and green pepper slices until they are just cooked. Keep aside.
Shallow fry the chicken breasts in 3 - 4 batches until they are slightly browned.
Add the Teriyaki Sauce to the pan.
Add the cooked pasta, peppers and snap peas/beans to the pan and make sure that all the ingredients are well coated in the Teriyaki Sauce.
Sprinkle with toasted sesame or sunflower seeds.

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