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Noodles are very popular in most if not all of the Asian cuisines so this dish isn’t all that unusual were it not that I am using linguini, an Italian pasta noodle.
INGREDIENTS
- Chicken teriyaki marinade
- 3 chicken breasts (approximately 1 – 1 1/2 lbs)
- 1/4 cup soy sauce
- 1 tsp honey
- 1/2 tsp sesame oil
- 1 Tbsp julienned ginger (1/8 inch x 1/8 inch x 2 1/2-3 inch; grated or sliced also ok)
- 2 cloves garlic sliced
- 3 Tbsp peanut oil
- 3 broccoli spears cut into florets
- 1 medium red onion large dice
- 1/2 cup roasted, unsalted cashews
- Stir-fry sauce
- 1/2 cup chicken stock
- Reserve 2 Tbsp chicken stock or water (for cornstarch slurry)
- 1/4 cup soy sauce
- 1 tsp honey
- 1/2 tsp sesame oil
- 1-2 tsp corn starch
- 1 Tbsp julienned ginger (1/8 inch x 1/8 inch x 2 1/2-3 inch; grated or sliced also ok)
- 2 cloves garlic sliced
- 1/2 cup chicken stock
- Linguini
- 1 lb fresh or dried pasta ( if you choose to use dried pasta add more time to overall cooking time)
- Garnish
- Toasted sesame seeds as desired
DIRECTIONS
Preparation:- Marinade chicken:
- Mix soy sauce, honey, sesame oil until honey is fully incorporated
- Add ginger, garlic, and sliced chicken
- Refrigerate at least 4 hours
- Clean, wash and cut broccoli spears into florets
- Cut medium red onion into large dice
- Slice ginger and garlic
- Mix 2 Tbsp chicken stock and corn starch into slurry
- Bring a pot of salted water to boil (to cook pasta). Make sure it’s large enough to accommodate the amount of pasta you end up using.
Cooking:
This is the tricky part and mainly because of the pasta. Whether you use fresh pasta or dried, plan on cooking the pasta per the producer’s cooking instructions to coincide with finishing the stir-fry. Fresh pasta takes around 3-4 minutes to cook and dried pasta 11-13 minutes.
- Stir-fry:
- Strain marinaded chicken; set aside
- Heat a large wok or large skillet on medium-high to high; add peanut oil
- Add chicken slices; stir frequently; cook 5-7 minutes
- Remove cooked chicken from wok or skillet.
- Add broccoli florets, diced red onion, and cashews; stir frequently, cook 1 minute
- Add chicken stock, soy sauce, honey, sesame oil, ginger, garlic, and cornstarch slurry; stir well
- Return cooked chicken to wok; cover and cook 3-5 minutes
- Add the cooked pasta and mix well with the chicken, veggies, and sauce in the wok.
- You should have plenty of liquid in the wok but if you do not, add a ladle of the pasta water to the wok.
ENJOY!
Teriyaki Chicken, Broccoli, and Cashews Stir-fry with Linguini
whatscookingatrays 