Chicken Teriyaki over Rotini

Author: Canadian Living

  • Portion size 6 servings
  • Credits : Jodi Borneman


  • 12 oz rotini pasta
  • 3 tablespoons brown sugar packed
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoon fresh garlic minced
  • 1 1/2 teaspoon fresh ginger minced
  • 12 oz skinless boneless chicken breasts cubed
  • 3 tablespoons cornstarch
  • 2 teaspoons vegetable oil
  • 1 cup red bell pepper thinly sliced
  • 1 cup yellow pepper thinly sliced
  • 1 cup snow pea halved
  • 2 teaspoons sesame seeds toasted


Bring a large pot of water to a boil and cook the rotini for 8 to 10 minutes, until tender but firm.

Combine the sugar, vinegar, water, soy sauce, sesame oil, 1 tbsp cornstarch, garlic and ginger together in a bowl and whisk until smooth. Set aside.

Dust the chicken cubes with 3 tbsp of the cornstarch.

Spray a wok or large non stick skillet with cooking oil, add the vegetable oil and place over the medium high heat. Cook the chicken for 3 minutes or until browned but not yet cooked through. Add the red and yellow bell peppers, snow peas and sesame seeds. Cook for 3 minutes, until the chicken is just cooked through and the vegetables are tender crisp.

Add the sauce and cook for 2 minutes or until thickened and bubbly. Toss the pasta with the chicken vegetable mixture in a large serving bowl.

Serve immediately.
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Chicken Teriyaki over Rotini