Teriyaki Chicken Toss With Spaghettini Pasta

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 3 boneless skinless chicken breasts
• 1/2 teaspoon seasoning (i use mrs. dash original)
• 1 teaspoon canned crushed green chili
• 1 small onion
• 1 small zucchini
• 1/2 green pepper
• 1/2 red pepper
• 10 mushrooms
• 1 tablespoon cornstarch
• 2 tablespoons soya sauce
• 1/3 cup honey garlic sauce (i use v-h)
• 1/4 cup chicken broth
• 1 cup chicken broth
• 2 teaspoons curry powder
• 1 tablespoon liquid honey
• 1/2 teaspoon dried basil leaves
• 12 ounces spaghettini (to feed 6)

Recipe

• 1 cut chicken into bite size pieces and cook in oiled wok along with seasoning and chilies; cook until meat is no longer pink.
• 2 chop onion, zucchini, peppers and mushrooms into bit size pieces and stir fry to desired crispness.
• 3 boil pasta at this time.
• 4 add cornstarch to a small bowl and gradually add soya while stirring so that the cornstarch is smooth not lumpy; mix in the honey-garlic sauce and the â¼ cup chicken broth; add to pan of chicken and veggies; stir and leave to simmer on low.
• 5 drain the pasta and mix the following in the empty pasta pot at med-low; 1 cup chicken broth, curry powder, honey and basil.
• 6 return pasta to pot and toss with the spiced broth allowing the pasta to absorb the liquid; drain off any excess.
• 7 place pasta in a bowl and top with stir fry mixture.