Asian Teriyaki Chicken Pasta

2012: The Year of the Dragon.

The Year of the Dragon is one of the most revered years of the Chinese New Year calendar, and those born under the sign are regarded as innovative, passionate people who are colorful, confident and fearless. Andy is lucky enough to hold this honor, born in 1964.

Tonight we enjoyed an old stand-by meal, Asian Teriyaki Chicken Pasta. This was our 1st Christmas Card recipe sent many years ago. I should use the word "we" lightly. Here's how the meal really went down... Elie ate leftover sesame chicken before swim practice...Hannah ate up the leftover white rice...Katy had a Hot Dog before dance... I ran the kids to activities and went to the gym to get my first 30 minutes of activity done in the 100 day challenge. Andy ate the meal...

Fast forward 2 hours .... Katy came home hungry ... wanted the white rice that Hannah had gobbled earlier... mad ... ate cold spaghetti noodles and ended the night with coffee ice cream ... Elie came home starved for dinner, not the asian pasta due to the cracked red pepper mingling about..ate a frozen Amy's Burrito ... Hannah warmed up the chinese pasta ... I also did too. 3 happy, 2 not so much. Better keep it friendlier tomorrow ...

NOTE: It is very important not to cut or break the noodles while cooking or serving them. To do so would be very bad luck indeed...a superstition among this holiday come to find out ... great ... Happy Monday.

Asian Teriyaki Chicken Pasta

8 oz. oriental noodles or linguini (I used whole wheat linguini)

1 Tbl. oriental sesame oil

2 Tbl. vegetable oil

2 skinless boneless chicken breast halves, cut crosswise into 1/3 inch strips 

6 green onions, sliced on diagonal into 1- inch pieces

2-3 carrots, peeled very thinly sliced on diagonal

1/4 tsp dried crushed red pepper

6 Tbl. teriyaki sauce

Cook noodles in large pot of boiling water until just tender. Drain well; return to pot. Add sesame oil and toss to coat.

Heat vegetable oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and saute until no longer pink, about 2 minutes.

Add sliced green onions, carrot and crushed red pepper. Stir-fry until vegetables are crisp-tender but still bright in color and chicken is cooked through, about 2 minutes longer. Add noodles and teriyaki sauce and toss to blend well.

2-3 servings. Can be doubled. 

Shortcut: I used a pack of chicken tenders instead of cutting chicken breast