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Chicken:
1/4 cup soy sauce
1/4 cup teriyaki sauce
2 cloves garlic, minced
1/4 cup brown sugar
1 teaspoon fresh ginger, chopped (or
1/4 teaspoon dried)
4 boneless skinless chicken breasts
sesame oil, for sauteeing
Cook the spaghetti according to package directions.
Drain. In a jar,
add the soy sauce, sesame oil and the sugar. Shake
until well blended
and the sugar has dissolved. Pour this over the
pasta. Toss with
scallions and sprinkle with the sesame seeds. Set
aside while you
marinate and then cook the chicken.
In a bowl mix the soy sauce, teriyaki sauce, garlic,
brown sugar and
the ginger. Make sure the sugar has pretty much
dissolved. Add the
chicken, making sure it's all coated with the sauce.
Cover and stick
in the fridge for 2-3 hours. Remove the chicken
from the marinade,
and toss out the marinade left at the bottom of
the bowl. Heat the
sesame oil in a large non-stick pan. Add the chicken
in batches and
saute for about 10 minutes, or until done, adding
more sesame oil as
needed. Remove the chicken from the pan and let
cool slightly. Slice
the chicken diagonally into thin strips. Serve
the chicken over the
sesame noodles.
