Teriyaki Chicken With Curry Pasta
From yummers 16 years agoIngredients
- 1 tsp oil shopping list
- 3 boneless skinless chicken breasts shopping list
- 1/2 tsp italian seasoning shopping list
- 1/2 - 1 tsp crushed chilies shopping list
- 1 onion, chopped shopping list
- 1 zuchinni, sliced shopping list
- 1 red pepper chopped shopping list
- 10 mushrooms shopping list
- 350 g spaghettini ( really nice when you use the thinner type spaghetti) shopping list
- 1 tbsp cornstarch shopping list
- 2 tbsp soya sauce shopping list
- 1/3 cup honey garlic sauce ( I like V-H) shopping list
- 1/4 cup of chicken broth ( or veggie broth) shopping list
- 1 cup of chicken broth ( or veggie broth) shopping list
- 2 tsp curry powder shopping list
- 1 tbsp liquid honey shopping list
- 1/2 tsp basil shopping list
How to make it
- Prepare spaghettini as directed on package
- Heat oil in a large nonstick pan or wok at med-high heat
- Cut chicken into bite sized pieces and add to pan. Season with italian seasoning and chilies and cook until no longer pink.
- Chop onion, zucchini, peppers, mushrooms and add to pan.
- Add cornstarch to a small bowl and gradually add soya sauce while stirring so that the cornstarch is smooth and not lumpy. Mix in the honey garlic sauce and 1/4 cup of chicken broth. add to the pan with the chicken and veggies. Stir and leave to simmer on low.
- Rinse the cooked pasta under hot water in a colander. drain.
- Mix the following in the empty pasta pot at med-low heat; remaing cup of chicken broth, curry powder, honey and basil.
- return the pasta back to the pot
- Toss the pasta to coat in the spiced broth. remove from heat.
- Add your chicken and veggie mixture on top of pasta and enjoy!!!
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