Teriyaki Chicken Toss with Spaghettini Pasta
Elevate your weeknight dinner game with this irresistible Teriyaki Chicken Toss with Spaghettini Pasta! This fusion-inspired dish combines tender bites of juicy chicken thighs coated in a rich, homemade teriyaki sauce made with soy sauce, mirin, garlic, ginger, and a hint of brown sugar for the perfect balance of sweet and savory. Tossed together with al dente spaghettini pasta, a drizzle of fragrant sesame oil, and a finishing touch of green onions and sesame seeds, this recipe offers a delightful mix of flavors and textures. Ready in just 40 minutes, it’s a quick and satisfying meal to serve the family or impress guests. Add optional red chili flakes for a spicy twist, and enjoy a bold yet comforting dish that’s perfect for any occasion! Keywords: teriyaki chicken pasta, Japanese fusion recipe, quick dinner idea, spaghettini pasta recipes, homemade teriyaki sauce.
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Recipe Information
Ingredients
- 250 grams spaghettini pasta
- 450 grams boneless, skinless chicken thighs
- 60 ml soy sauce
- 60 ml mirin (sweet rice wine)
- 2 tablespoons brown sugar
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 3 green onions, thinly sliced
- 1 tablespoon sesame seeds
- 0.5 teaspoon red chili flakes (optional)
- 2 tablespoons water
Instructions
Bring a large pot of salted water to a boil. Add the spaghettini pasta and cook according to the package instructions until al dente. Drain and set aside.
Cut the chicken thighs into bite-sized pieces. Set aside.
In a small bowl, whisk together the soy sauce, mirin, brown sugar, grated ginger, minced garlic, and 2 tablespoons of water to make the teriyaki sauce.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 4-5 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and pour the teriyaki sauce mixture into the skillet. Bring it to a simmer and let it cook for 2-3 minutes, stirring frequently, until slightly thickened.
Return the cooked chicken to the skillet, toss to coat in the teriyaki sauce, and cook for another 2 minutes to heat through.
Add the cooked spaghettini pasta to the skillet. Drizzle the sesame oil over the pasta and gently toss everything together until well combined and heated through.
Remove from heat and stir in the sliced green onions and sesame seeds. If desired, sprinkle with red chili flakes for a touch of heat.
Serve hot in bowls or on plates. Enjoy your Teriyaki Chicken Toss with Spaghettini Pasta!
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 675 mg | 29% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 14.1 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 430 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
