Ingredients
- 1 1/2 to 1 3/4 pounds boneless skinless chicken thighs (6 thighs)
- 1/4 cup soy sauce, divided
- 1/4 cup teriyaki sauce
- 2 cloves garlic, minced
- 3 tablespoons light brown sugar
- 1 teaspoon freshly grated ginger
- 8 ounces dry angel hair pasta
- 2 tablespoons oil (sesame oil)
- 1 tablespoon agave syrup
- 3 scallions, thinly sliced
- 2 tablespoons toasted sesame seeds
- Oil for sautéing, grapeseed or sesame
How to Make
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Step 1: Mix 2 tablespoons soy sauce with teriyaki sauce, garlic, brown sugar and ginger until sugar has dissolved.
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Step 2: Cut chicken thighs into strips and marinate in this blend [in the refrigerator] for 2 hours.
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Step 3: When you are ready to cook, prepare the sesame noodles. First cook pasta according to directions on the box.
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Step 4: Mix together the last 2 tablespoons of soy sauce with sesame oil and agave syrup.
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Step 5: Drain noodles and rinse if desired. Try to get as much water off the pasta as possible.
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Step 6: Pour the sesame/soy sauce over the pasta and toss well with sliced scallions. Set aside.
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Step 7: Remove chicken from marinade and throw out whatever is left over. Heat a little oil in a pan over medium high.
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Step 8: Add chicken in batches and sauté for about 10 minutes adding sesame oil to taste if desired.
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Step 9: Divide pasta into four portions, and top equally with cooked sesame chicken.
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Step 10: Garnish with about a half tablespoon of sesame seeds per dish.
We hope you enjoy this recipe!
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