I know this sounds a little strange but it’s what you make do with when you have to rummage through your pantry to find something to make late at night that is relatively healthy and hearty at the same time. Dry spaghetti is something I always have on hand. Dry pasta is one of my favorite staples even though it’s a carb. It lasts forever and is versatile. Craving something with a slight Japanese twist I decided to make a quick Teriyaki Chicken over Spaghetti paired with some boiled broccoli. So it’s actually not that bad for you and it doesn’t take long to make. Score! Right?
Teriyaki Black Pepper Chicken over Sautéed Spaghetti
Serves 1 Prep + Cook Time: 20 minutes
1 cup of broccoli (cut into smaller florets)
1 piece of chicken breast (sliced into a thinner piece and pounded so that it’s close to a cutlet)- this will ensure faster cooking time, more tender and more flavor
1 handful of dry spaghetti
1 tablespoon soy sauce
1 tablespoon agave
1 tsp sesame oil
1/2 tsp black pepper
Shortcut Teriyaki Sauce:
choose your favorite teriyaki sauce otherwise you can make a shortcut version
1/2 cup low sodium soy sauce
1/8 cup water
1 tablespoon rice wine vinegar or apple cider vinegar
4 tablespoon agave
1 tsp minced garlic if have it otherwise garlic powder will do
1 tsp minced fresh ginger if you have it, otherwise 1/2 tsp ginger powder works
1. Bring a large pot of water to a boil and add a pinch of salt in it
2. Toss your spaghetti in the boiling water
3. Whisk your sauce and pour half of it onto the chicken and massage it with the sauce. Let it rest for 5 minutes
4. Heat your nonstick pan with a 1 tbsp of olive oil to high
5. Place your chicken into the hot pan and sear on both sides.
6. Now turn heat to medium and let the chicken cook through. Add another tbsp of soy sauce and agave
7. Coat the chicken in the extra seasoning and turn it back to high. The sugars should help caramelize the sauce and help it season the chicken more
8. Remove the chicken and place on the cutting board.
9. The pasta should be done by now if not a little earlier. Turn heat off and bring the pasta into the pan you cooked the chicken in
10. Pour the remaining half of the sauce in the pan and cook on high heat with a drizzle of sesame oil
11. While the pasta is cooking in the sauce, toss your broccoli into the pot and let it boil for 2-4 minutes or until slightly soft. I like it more crisp then soft.
12. Add your black pepper to the noodles and toss again. The sauce should evaporate at this point and get soaked into the pasta. YOu want the pan to be relatively dry before you plate the spaghetti. This ensures that the sauce has been absorbed into the pasta. It should turn slightly brown.
13. Plate the pasta into a bowl and add your boiled broccoli to the side.
14. Slice your chicken into thin strips and place over the noodles. Garnish with some toasted sesame seeds if you have some! And enjoy!!!
"I run a business by day, work the kitchen lines at night, switch into blogger mode by midnight and occasionally travel the world to hunt for inspiration" Kathy Fang is chef and co-owner of Fang, a Chinese restaurant in San Francisco offering a fresh take on dishes influenced by both Northern and Southern China’s cuisine. The daughter of famed House of Nanking chef/owner Peter Fang, Ms. Fang has emerged from her renowned culinary family to enliven San Francisco’s food scene with her own cuisine at Fang Restaurant located in the city’s South of Market (SOMA) neighborhood. She has contributed and appeared in numerous publications such as Wall Street Journal, Self Magazine, Men's Journal, SF Chronicle, Singtao Daily, Examiner, Munchies, and makes appearances on Food Network, CNN, and Travel Channel. She recently became a two time Chopped Champion.