Sesame Chicken and Noodles Recipe

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Sesame Chicken and Noodles Recipe
Sesame Chicken and Noodles Recipe photo by Taste of Home
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Sesame Chicken and Noodles Recipe

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Using sliced mushrooms and packaged cleaned baby spinach saves time when preparing this tasty dish.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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 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.
Originally published as Sesame Chicken and Noodles in Weeknight Cooking Made Easy Annual 2005, p112

Nutritional Facts

1-1/4 cups: 358 calories, 9g fat (2g saturated fat), 63mg cholesterol, 871mg sodium, 36g carbohydrate (3g sugars, 3g fiber), 32g protein.

  • 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
  1. 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.
  2. 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 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.
Originally published as Sesame Chicken and Noodles in Weeknight Cooking Made Easy Annual 2005, p112

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