Although my intention behind this exceptional recipe was to create an unforgettable filling for my yearly Ramadhan egg roll preparation, the filling transformed into a recipe of its own. Incredibly delicious, all the Asian-inspired flavors were right on point. So I decided that this creation needs a recipe post to itself. So here it is! I did cheat a little bit and used some prepackaged, store-bought shredded vegetables and I am glad I did. The preparation time was significantly reduced as such, and the pasta enfolded in these optimal veggies and flavors was superb!
One of the techniques I present in this recipe is pounding the chicken with a kitchen mallet. This tenderizes the chicken breasts by creating thin slices which then ensures even cooking of the pieces (it also allows for the marinade to easily soak into the chicken allowing for some intense flavor to develop) .
Teriyaki Chicken Pasta
My most amazing egg roll filling yet! This Asian-inspired pasta dish is not only stunning for your eyes to feast on, but it tastes so so good as is! Shredded cabbage, carrots, green peppers, onions, celery and some cilantro with tender pieces of chicken breast marinated in Teriyaki sauce, lemon juice, chili powder, soy sauce, red pepper flakes and fresh garlic and ginger. Is your mouth watering yet? Incredible as a pasta dish, and then when stuffed in egg rolls and fried……simply no words remain to describe that bite!
Servings: 8
Ingredients
For Chicken Marinade
- 3 chicken breasts *boneless, skinless
- 3 tbsp Teriyaki sauce
- 3 tbsp soy sauce *low sodium
- 1/2 tsp chili powder
- 1 tsp fresh garlic paste
- 1 tsp fresh ginger paste
- 2 tbsp lemon juice
- 1/2 tsp red pepper flakes
- 1/2 tsp black pepper
- 1/4 tsp Kosher salt *or to taste
- 3 tbsp grape seed oil
Remaining Ingredients
- 3 tbsp grape seed oil
- 1 large yellow onion *sliced
- 1.5 cups shredded cabbage
- 1.5 cups shredded carrots
- 1/2 cup fresh cilantro *stemmed and chopped
- 1 cup green peppers *sliced
- 1/2 cup celery hearts *sliced
- 1/2 cup green onions/scallions *sliced
- 1 cup peas
- 3 tbsp Teriyaki sauce
- 3 tbsp soy sauce *low sodium
- 2 tbsp lemon juice
- 1 tsp chili powder
- 1/2 tsp turmeric powder
- 1/4 tsp Kosher salt *or to taste
- 1/2 tsp black pepper
- 1 tsp fresh garlic paste
- 2 tsp fresh ginger paste
- 12 oz spaghetti *3/4 of a box
- 2 tsp sesame oil
Instructions
For Chicken Marination
- Rinse, dry and place chicken breasts in gallon size zip loc bag. With kitchen mallet, gently pound chicken until pieces become thin. *This technique breaks down the fibers, tenderizes the chicken breasts and allows for even cooking.
- Place pounded chicken breasts in a large mixing bowl. Add the fresh ginger/garlic pastes, Teriyaki sauce, soy sauce, lemon juice, chili powder, Kosher salt (1/4 tsp or to taste), and red pepper flakes and black pepper. With food prep gloves on, massage all spices and ingredients into the chicken breasts really well for at leasat 3-4 minutes. Set aside to marinate for at least 30 minutes.
- Heat large skillet on medium high heat and add 3 tbsp grape seed oil. Once oil is hot, turn heat to medium and add the marinated chicken and sear for 3-4 minutes (do not mix). Once chicken is seared on one side, turn chicken breast pieces using tongs and sear other side for 3-4 minutes. Now turn heat to medim low, cover skillet and cook for 25 minutes. Carefully remove chicken onto a plate, cover with aluminum foil, let rest and cool.
For Vegetables
- In same large skillet, heat 3 tbsp grape seed oil on medium high heat. Once oil is hot, add the sliced yellow onions and saute for 5-6 minutes. Now add the sliced green peppers and sliced celery hearts. Miix well and saute for 2-3 minutes. Now turn heat to medium low, cover skillet and cook for an additional 4-5 minutes. Uncover skillet, turn heat to medium and add the ginger/garlic paste. Mix well, add 1-2 tbsp of water, as needed and cook for 4-5 minutes until garlic/ginger paste becomes aromatic and oils are released. Now add the shredded carrots, peas, chopped cilantro and sliced scallions, mix well, cover skillet, lower heat to medium low and cook for an additional 4-5 minutes. Uncover skillet and add remaining flavorings (Teriyaki sauce, soy sauce, lemon juice, chili powder, turmeric powder, black pepper, 1/4 tsp Kosher salt), mix well. Cook on medium heat (uncovered) for final 5-6 minutes.
For Pasta
- Cook spaghetti per package directions (*I break spaghetti strands in half before placing in boiling water. I also add 2 tbsp of grape seed oil while spaghetti is boiling and gently stir). Drain cooked spaghetti in colander and remove all excess water. Add cooked spaghetti to vegetable mixture, toss all ingredients together, mix well and add 2 tsp of sesame oil.
- Shred the cooked, cooled chicken and incorporate into the cooked vegetable mixture. Mix shredded chicken into the vegetable/pasta mixture.
- Incredibly delicious Teriyaki Chicken Pasta is now ready to serve. Enjoy as is and I also use this exact filling to stuff egg rolls! So So Good! Nosh Farma'aiye!