Sesame Chicken and Noodles

Toasted sesame oil adds the finishing touch to this Asian dish featuring ginger, garlic, soy sauce and rice vinegar. Keep your toasted sesame oil in the fridge to extend its shelf life.

Prep/Cook Time: 20 Minutes, Servings: 6

Ingredients

• ⅓ cup rice vinegar
• ⅓ cup thinly sliced green onions
• 2 tablespoons honey
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon grated fresh ginger
• 2 teaspoons chile-garlic sauce
• 12 ounces refrigerated grilled chicken breast strips
• 12 ounces dried udon noodles or whole-wheat spaghetti
• 3 tablespoons toasted sesame oil
• 2 medium yellow, red and/or orange bell peppers, cut in bite-size strips
• Fresh cilantro

Directions

1. In a medium bowl, stir together vinegar, green onions, honey, soy sauce, ginger and chile-garlic sauce. Add chicken; stir to coat. Set aside to allow flavors to meld.
2. Meanwhile, in a large saucepan, cook noodles (or spaghetti) in boiling water until just tender, about 8 minutes. Drain well and return to the pan. Drizzle with oil and toss to coat. Add the chicken mixture and toss to combine.
3. Transfer to 6 bowls. Top each with pepper strips and cilantro.

Nutritional Information

Per Serving: 391 Calories, Total Fat: 11 g, Saturated Fat: 2 g, Cholesterol: 37 mg, Carbohydrates: 51 g, Fiber: 4 g, Protein: 21 g, Sodium: 718 mg

© Dotdash Meredith. All rights reserved. Used with permission.