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Pasta with teriyaki sauce

Pasta with Teriyaki Sauce

Original, zesty, fragrant, and so tasty! Pasta with teriyaki sauce has a distinctly Japanese flavor. The sauce and spices make it bold and bright. Change up the vegetables and you'll get a new version of this delicious dish every time!

Snezhana

Recipe author

Composition / ingredients

Servings:

Chicken

300

Pasta

200

Carrot

Onion

Bell pepper

Tomato

Eggplant

Garlic

Teriyaki sauce

Vegetable oil

Sesame seeds

Fresh herbs

Ground pepper blend

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 9 g

Fats 14 % 4 g

Carbohydrates 55 % 16 g

131 kcal

GI: 31 / 69 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make pasta with teriyaki sauce? Gather the ingredients. Use whatever vegetables you like and have on hand. Frozen vegetable mixes are easiest — already washed, diced or julienned, and frozen; just thaw and toss them in the pan, which also speeds things up. Wash, dry, and cut the meat into pieces. You can use breast or thigh fillet.
Step 2:

Peel the onion and cut it into dice or thin wedges, whichever you prefer. Pour the vegetable oil into a skillet, heat over medium, and add the onion. Sauté until translucent.
Step 3:

Put the cut meat in a bowl. Add the spices and one-third of the teriyaki sauce. Stir so the meat is fully coated in the marinade and let it sit for 20 minutes. Then add the meat to the skillet with the onion.
Step 4:

Sear the chicken over high heat, stirring constantly with a spatula, until browned. Then pour in two-thirds of the remaining teriyaki sauce and stir.
Step 5:

Meanwhile, prep the fresh vegetables. Wash and peel the carrot and cut it into strips or dice, or grate it on a julienne (Korean-salad) grater.
Step 6:

If your frozen vegetable mix doesn't include eggplant, bell pepper, and tomato, use fresh ones. Wash the eggplant, cut it into strips, and put it in a bowl. Salt it and let it sit for 20 minutes to release its juices. Then rinse it and let it drain completely — this removes the eggplant's characteristic bitterness.
Step 7:

Wash the bell pepper, remove the stem and seeds, and cut the flesh into strips or dice. Wash the tomato and cut out the stem core. Cut the flesh into pieces of any shape. If the skin seems tough, you can remove it by dipping the tomato in boiling water for a few minutes, then into cold water.
Step 8:

Wash, dry, and finely chop the fresh herbs.
Step 9:

Add all the prepped vegetables to the meat and stir. Fry over high heat for another 5 minutes. Pour in the rest of the sauce, lower the heat to medium, cover, and simmer the vegetables and meat for about 10 minutes.
Step 10:

Meanwhile, boil the pasta in salted water for about 7 minutes. Drain it in a colander and add it to the skillet with the vegetables and meat. Add the minced garlic.
Step 11:

Stir. Taste for salt and add more if needed, then stir again. Leave it on the heat for just 2 more minutes, then turn it off. Serve the pasta with teriyaki sauce.
Step 12:

Sprinkle with sesame seeds when serving. Enjoy!

All oils are only good up to a certain point — the smoke point, where the oil starts to burn and forms harmful compounds, including carcinogens. It's worth learning how to pick the right oil for frying and gauge the right temperature.
The wrong pan can ruin even the best recipe. It's worth learning how to choose the right pan for different dishes.
Saltiness, sweetness, bitterness, heat, and tang are different for everyone, so always season to your own taste. When trying a new spice for the first time, remember that some are easy to overdo (chili pepper, for example).