This was amazing. Perfect amount of spaghetti noodles. I'll stir fry slightly less time following the recipe instead. The combination of flavors was awesome. We definitely ate our vegi's with this recipe.
Teriyaki Sesame Stir fry
4 4-6oz boneless skinless chicken breasts, visible fat removed
about 2 cups or 4 servings of spaghetti pasta
1/3 cup + 1 tbsp Teriyaki Sauce
2 tbsp soy sauce
2 medium (about1 1/2 cup) thinly sliced zucchini, halved
1/2 cup shredded carrot (about 2 carrots)
1 1/2 cup thinly sliced baby mushrooms (about 10-12)
1 1/2 cup Vidalia onion, sliced thin, halved (1 large)
1 1/2 cup broccoli heads (2 heads)
1/2 cup chopped green onion (2 large head green onions)
1 tsp ground ginger
6 cloves garlic, minced
2 T. toasted sesame seeds
2 tsp. crushed red pepper flakes
1 tbsp sesame oil or extra virgin olive oil
Olive oil cooking spray
Directions:
Prep all ingredients first (including pasta): Chop all vegetables, cook and drain pasta, and place chicken breasts in plastic bag and pour 1/3 cup teriyaki sauce over chicken breasts. Refrigerate for at least an hour. Preheat oven to 400 degrees F. Line a 9x13 baking dish with tin foil (bottom and sides) for easy clean up. Place chicken breasts in pan and pour marinade overtop. Bake chicken for 25 minutes, flipping at halfway mark. Remove and slice into thin strips. Set aside.
Drizzle olive oil in a stir fry pan (I used my big cast iron) with olive oil and add in crushed red pepper and garlic over medium heat. Add vegetables and stir fry. After a minute, add sesame oil and 1 tbsp soy sauce and mix until vegetables are coated evenly. Stir fry until vegetables just begin to soften.
Add pasta and chicken to stir fry pan and mix. Add remaining soy sauce, 1 tbsp teriyaki sauce, and ginger and mix well. Stir fry for 2-3 minutes.
Sprinkle with toasted sesame seeds and toss briefly. Remove from heat and serve immediately.