Chicken Teriyaki over Rotini

My family could eat this dish every night of the week. Bottled teriyaki sauces contain excess sodium and preservatives and never taste as good as the sauce in this recipe. Double the teriyaki sauce recipe; it will keep for two weeks in the refrigerator and is great in pasta dishes or with cooked fish or chicken. You can use other vegetables, such as broccoli, mushrooms or sugar snap peas, or substitute leftover beef or pork for the chicken. Make this a vegetarian dish by using firm tofu instead of chicken. 

1. Bring a large pot of water to a boil and cook the rotini for 8 to 10 minutes, until tender but firm. Drain.

2. Combine the sugar, vinegar, water, soy sauce, sesame oil, cornstarch, garlic and ginger together in a bowl and whisk until smooth. Set aside.

3. Dust the chicken cubes with the cornstarch. Spray a wok or large non-stick skillet with cooking oil, add the vegetable oil and place over medium-high heat. Cook the chicken for 3 minutes or until browned but not yet cooked through. Add the red and yellow bell pepper, snow peas and sesame seeds. Cook for 3 minutes, until the chicken is just cooked through and the vegetables are tender-crisp. Add the sauce and cook for 2 minutes or until thickened and bubbly.

4. Toss the pasta with the chicken-vegetable mixture in a large serving bowl. Serve immediately garnished with cilantro.

12 oz rotini
3 Tbsp packed brown sugar
1/4 cup rice vinegar
1/4 cup water
1/4 cup low-sodium soy sauce
1 Tbsp sesame oil
1 Tbsp cornstarch
1 1/2 tsp minced fresh garlic
1 1/2 tsp minced fresh ginger
12 oz skinless boneless chicken breasts (about 3 breasts), cubed
3 Tbsp cornstarch
2 tsp vegetable oil
1 cup thinly sliced red bell peppers
1 cup thinly sliced yellow bell peppers
1 cup halved snow peas
2 tsp sesame seeds, toasted
1/3 cup fresh chopped cilantro or parsley

Nutritional Analysis per Serving

Calories 35
Protein 22 g
Fat 5.5 g
Saturated Fat 0.7 g
Carbohydrates 59 g
Cholesterol 33 mg
Sodium 403 mg
Fiber 2.3 g

Prep Time: 15 minutes
Cook Time: 8 minutes

Make Ahead: Prepare sauce up to 4 days in advance and refrigerate.

Serves 6