Teriyaki Chicken Toss with Pasta or Rice

This is one of our all time favourite recipes. It comes from Cooking For The Rushed, but I've doubled the amount of sauce the cookbook recommends. You can use substitutions (various veggies) with no problem. So tasty and so easy!

3 boneless, skinless chicken breasts
1/2 t. Mrs. Dash Original seasoning (or Table Blend or Extra Spicy)
1/2 - 1 t. crushed chilies
1 small onion
1 small zucchini
1/2 each of green and red peppers
10 mushrooms
(optional: you may substitute or add any veggie that is stir-fryable - broccoli, carrots, etc..)
spaghetti, spaghettini, or rice

sauce:
2 T. cornstarch
4 T. soya sauce
2/3 c. honey garlic sauce (I use Superstore no name brand)
1/2 c. chicken broth (Campbell's or I just use some chicken bouillon powder and mix it with water extra strong)

For cooked pasta - 1 c. chicken broth, 2 t. curry powder, 1 T. honey, 1/2 t. basil leaves

Heat oil in frying pan or wok at medium high. Cut chicken into bite size pieces and gradually add to pan as you cut. Season and stir until meat is no longer pink. Chop onion, zucchini, peppers (or whatever you have on hand to use) into bite size pieces and add to pan as you chop. Wash and slice mushrooms, and add; toss occasionally.
Place pasta in boiling water and cook according to directions (approx. 8 minutes). If you are using rice, start that earlier.

Add cornstarch to a small bowl. Gradually add soya while stirring so that the cornstarch is smooth, not lumpy. Mix in the honey garlic sauce and chicken broth. Add to pan of chicken and veggies. Stir and leave on low to simmer.

If using pasta, when it is done, rinse it under hot water in a colander. Let drain. Mix the remaining chicken broth, curry powder, honey, and basil. Stir together and return pasta to pot. Toss the pasta to coat in the spiced broth. Remove from heat. Yum!

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posted by netablogs @ 4:08 PM Comments: 0