Printable | Taste of Home

Sesame Chicken and Noodles

8 ounces thin spaghetti
2 tablespoons sesame oil, divided
1 tablespoon cornstarch
1 cup chicken broth
1/4 cup soy sauce
1 tablespoon rice vinegar
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1 package (8 ounces) sliced baby portobello mushrooms
1 medium sweet red pepper, chopped
1 teaspoon minced garlic
1 package (9 ounces) fresh baby spinach
1/2 cup chopped green onions
3 tablespoons sherry
2 teaspoons minced fresh gingerroot
1 tablespoon sesame seeds, toasted

Cook spaghetti according to package directions; drain. Toss with 1 tablespoon
sesame oil; set aside. In a small bowl, combine the cornstarch, broth, soy sauce
and vinegar until smooth; set aside. In a large skillet, stir-fry the chicken,
mushrooms, red pepper and garlic in remaining oil for 5-8 minutes or until

Printed from tasteofhome.com Oct 10, 2008

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Sesame Chicken and Noodles cont.

chicken juices run clear. Stir broth mixture and add to skillet. Bring to a boil;
cook and stir for 2 minutes or until thickened. Add spinach; cover and cook for
2-3 minutes or until spinach wilts. Add the onions, sherry, ginger and spaghetti;
cook for 2-3 minutes or until heated through. Sprinkle with sesame seeds.

Yield: 6 servings.