Teriyaki Pasta
Turn your weeknight dinner into a flavor-packed fusion feast with this irresistible Teriyaki Pasta recipe! Marrying the savory-sweet notes of classic teriyaki sauce with tender spaghetti and vibrant stir-fried vegetables, this dish is as versatile as it is delicious. Customize it with your choice of protein—chicken, shrimp, or tofu—for a meal that suits every palate. The homemade teriyaki sauce, featuring soy sauce, mirin, honey, fresh ginger, and garlic, coats each strand of pasta in velvety, umami-rich perfection. Quick to prepare with just 15 minutes of prep and bursting with color and texture, this crowd-pleasing recipe is perfect for busy evenings or meal prep. Garnish with sesame seeds and green onions for a finishing touch, and take your stir-fry game to the next level with this one-pan wonder!
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Recipe Information
Ingredients
- 300 grams spaghetti (or pasta of choice)
- 250 grams chicken breast (optional, can substitute with tofu or shrimp)
- 2 tablespoons vegetable oil
- 1 medium onion, finely sliced
- 1 medium red bell pepper, julienned
- 200 grams broccoli florets
- 1 medium carrot, julienned or thinly sliced
- 4 tablespoons soy sauce
- 3 tablespoons mirin (Japanese sweet rice wine)
- 2 tablespoons honey (or brown sugar for a vegan option)
- 1 teaspoon grated ginger
- 2 cloves minced garlic
- 2 teaspoons cornstarch
- 100 milliliters water
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 stalks green onions, thinly sliced (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions. Reserve 1/4 cup of pasta water before draining.
While the pasta cooks, prepare the teriyaki sauce. In a small bowl, whisk together soy sauce, mirin, honey, grated ginger, minced garlic, cornstarch, and water until well combined. Set aside.
If using chicken (or tofu/shrimp), heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and stir-fry until cooked through and golden (about 5-7 minutes). Remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add sliced onion, red bell pepper, broccoli florets, and julienned carrots. Stir-fry for 4-5 minutes until the vegetables are crisp-tender.
Reduce the heat to medium and return the cooked chicken (or tofu/shrimp) to the skillet. Stir to combine.
Give the prepared teriyaki sauce a quick whisk and pour it over the vegetables and protein. Stir well and let it simmer for 2-3 minutes, or until the sauce thickens.
Add the drained pasta to the skillet. Toss everything together, ensuring the pasta is evenly coated with the teriyaki sauce. If the mixture seems too dry, add a splash of reserved pasta water to loosen it.
Remove from heat and serve immediately, garnished with sesame seeds and sliced green onions, if desired.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 685 mg | 30% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 18.8 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 480 mg | 10% | |
*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.
