What happens when you combine the savory flavors of teriyaki sauce with the comforting heartiness of pasta? You get a dish that’s bursting with flavor and perfect for satisfying your cravings: Teriyaki Chicken Pasta. This recipe combines the best of Asian and Italian-inspired cuisines to create a meal that’s sweet, savory, and oh-so-satisfying. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is a crowd-pleaser that comes together quickly and easily.
Here’s how to make your own Teriyaki Chicken Pasta!
Ingredients
You’ll need the following ingredients to serve 4 people:
For the Teriyaki Sauce:
- 1/3 cup soy sauce (low sodium recommended)
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water to make a slurry
For the Pasta:
- 12 oz (340g) penne or spaghetti (or your favorite pasta)
- 2 chicken breasts, thinly sliced
- 2 tablespoons olive oil
- 1 bell pepper, sliced (any color will do, but red looks striking!)
- 1 small broccoli head, cut into florets
- 1 medium carrot, julienned
- 1/2 cup chopped green onions (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and set aside. You can toss it with a bit of olive oil to prevent it from sticking together.
Step 2: Make the Teriyaki Sauce
While the pasta is cooking, make the sauce. Combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium heat. Stir and bring it to a gentle simmer. Once it starts to bubble, add the cornstarch slurry to thicken the sauce. Stir constantly, and once it’s thick and glossy (about 2–3 minutes), remove it from the heat and set it aside.
Step 3: Cook the Chicken
Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until it’s golden brown and cooked through, about 5–7 minutes. Remove the chicken from the skillet and set it aside.
Step 4: Sauté the Vegetables
Using the same skillet, add a little more olive oil if necessary. Toss in the sliced bell peppers, broccoli florets, and carrot julienne. Cook the vegetables for 4–5 minutes or until they’re tender-crisp. You want them to keep a bit of crunch for added texture.
Step 5: Combine Everything
Reduce the heat to medium and return the chicken to the skillet. Pour the teriyaki sauce over the chicken and vegetables. Stir well to coat everything nicely. Add the cooked pasta to the skillet and toss until everything is evenly combined and coated in that luscious teriyaki sauce.
Step 6: Garnish and Serve
Transfer the Teriyaki Chicken Pasta to serving dishes and top with chopped green onions and sesame seeds, if using. Serve hot, and watch it disappear in no time!
Tips for Customization
Switch Up the Protein
If you’re not feeling chicken, you can swap it for shrimp, beef strips, or tofu for a vegetarian alternative.Add More Veggies
Feel free to add other vegetables like snap peas, zucchini, mushrooms, or corn. This is a great recipe for using up whatever’s in your fridge.Control the Sweetness
Adjust the amount of honey or brown sugar in the teriyaki sauce to suit your preferred level of sweetness.Make It Spicy
If you like an extra kick, toss in some red pepper flakes or a drizzle of sriracha.
Wrapping It Up
Teriyaki Chicken Pasta is proof that experimenting with flavors can lead to something spectacular. It’s a dish that brings together the savory, tangy notes of teriyaki sauce with the comfort of a pasta dinner. Whether it’s a weeknight meal or a special occasion, this recipe is sure to impress. Give it a try and feel free to customize it to make it your own!
We’d love to hear how your version of this recipe turns out. Drop a comment or share a photo of your creation. Happy cooking!
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