Reader recipe Chicken Teriyaki over Rotini
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Chicken Teriyaki over Rotini

Reader recipes have not been checked or tested by The Canadian Living Test Kitchen.

By Jodi Borneman

Source: Jodi Borneman

  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Cook time 8 minutes
  • Portion size 6


  • 12 oz 12ozrotini pasta
  • 3 tbsp 3tbspbrown sugar, packed
  • 1/4 cup 1/4cuprice vinegar
  • 1/4 cup 1/4cupwater
  • 1/4 cup 1/4cuplow sodium soy sauce
  • 1 tbsp 1tbspsesame oil
  • 1 tbsp 1tbspcornstarch
  • 1-1/2 tsp 1-1/2tspfresh garlic, minced
  • 1-1/2 tsp 1-1/2tspfresh ginger, minced
  • 12 oz 12ozskinless boneless chicken breastskinless boneless chicken breasts, cubed
  • 3 tbsp 3tbspcornstarch
  • 2 tsp 2tspvegetable oil
  • 1 cup 1cupred bell pepperred bell peppers, thinly sliced
  • 1 cup 1cupyellow pepperyellow peppers, thinly sliced
  • 1 cup 1cupsnow peasnow peas, halved
  • 2 tsp 2tspsesame seeds, toasted
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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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