Sesame Noodles with Chicken
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- 1 pound(s) dried plain or whole-grain spaghetti
- 6 tablespoon(s) Asian sesame oil
- 4 medium cloves garlic peeled
- 2/3 cup(s) creamy peanut butter
- 1/2 cup(s) less-sodium ginger-flavored soy sauce
- 6 tablespoon(s) rice vinegar
- 1/4 cup(s) light or dark brown sugar
- 1 1/2 pound(s) chicken tenders
- 2 tablespoon(s) peanut oil
- freshly ground black pepper
- 6 scallions thinly sliced on the diagonal
- Bring a large pot of well-salted water to a boil over high heat. Add the spaghetti and cook according to package directions until the pasta is al dente. Drain in a colander and rinse under cold running water until cool. Transfer the pasta to a large bowl, and toss with 1 tablespoon of the sesame oil.
- In a food processor, pulse the barlic until roughly chopped. Add the remaining 5 tablespoons sesame oil, and the peanut butter, soy sauce, vinegar, brown sugar, and 1 1/2 teaspoon salt. Process until smooth, stopping as necessary to scrape down the bowl, about 30 seconds. Set aside.
- Trim off any exposed tendon ends from the wide tips of the tenders, if necessary. Season the tenders with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat the peanut oil in a browned on both sides and just cooked through, about 3 minutes per side. Transfer the chicken to a cutting board and slice crosswise int 1/2-inch pieces. Add the chicken to the spaghetti along with half of the scallions.
- Pour about 1 1/4 cups of the dressing over the pasta and chicken and toss to coat. Add more dressing to taste -you may not need to use it all. Transfer to a serving platter, sprinkle with the remaining scallions, and serve.
This recipe is a personal recipe added by JenGor and has not been tested or endorsed by MyRecipes.
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Sesame Noodles with Chicken Recipe at a Glance
- COURSE: Main Dishes