Wednesday, June 4, 2014

Sesame Chicken & Noodles

It's no secret that I love pasta. It's just one of those things that is so versatile. There's an unlimited number of different ways to prepare it, and many different genres of cuisine that you could focus on. Today we are visiting Chinatown with my lightened up version of Sesame Chicken. I like making the sauce myself, so that I can monitor the amount of salt in the dish, and I can also add a ton of flavor without hidden calories. The fresh ginger really brings out the flavor here, and I just love when yellow bell peppers are in season, because they are perfectly sweet and crunchy. If you're looking for a simple dinner tonight, without having to grab takeout, look no further.

Sesame Chicken & Noodles

  • 1/3 cup rice vinegar
  • 1/3 cup thinly sliced green onions
  • 2 tbsp. honey
  • 1 tbsp. tamari or soy sauce
  • 1 tbsp. freshly grated ginger
  • 1 tsp. sriracha
  • 12 oz. chicken breast, chopped into 1-inch pieces
  • 12 oz. whole wheat linguine
  • 3 tbsp. toasted sesame oil
  • 1 yellow bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • fresh cilantro or basil
  • sesame seeds
In a medium bowl, whisk together the vinegar, green onions, honey, tamari, ginger, and sriracha. Add the chicken and then stir to coat all of the pieces. 

Bring a large stock pot of water up to a boil and cook the noodles according to the boxed directions. Drain the noodles and return them to the pot. Drizzle them with the sesame oil and toss well to coat.

Meanwhile, heat a large skillet over medium-high heat. Add in the chicken and all of the marinade. Cook for about 8 minutes, until all of the chicken is cooked through. Add in the bell peppers and allow them to soften. 

Add the cooked chicken and pepper to the noodles and toss. Serve in large bowls and top with fresh cilantro or basil and sesame seeds.

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