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Sesame Chicken and Noodles

 Sesame Chicken and Noodles
Using sliced mushrooms and packaged cleaned baby spinach saves time when preparing this tasty dish.
6 ServingsPrep/Total Time: 30 min.


  • 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 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

2 of 2

Sesame Chicken and Noodles (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1-1/4 cups equals 358 calories, 9 g fat (2 g saturated fat), 63 mg cholesterol, 871 mg sodium, 36 g carbohydrate, 3 g fiber, 32 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.