Sesame-Garlic Chicken Noodle Stir-Fry
Ingredients
- 1/2 cup tahini
- 1/3 cup tamari or soy sauce
- 1/4 cup sesame oil (other oils will work in a pinch)
- 2 tbsp rice wine or cider vinegar
- 1 tbsp minced garlic
- 1 tsp crushed red pepper flakes
- 1 lb boneless, skinless chicken thighs or breasts
- Salt and pepper, to taste
- 1 tbsp olive oil or canola oil
- 1 bag frozen California Mix veggies (broccoli, cauliflower, carrots)
- 1 cup frozen peas
- 1 lb cooked soba noodles, wheat spaghetti or plain spaghetti
- 2 tbsp toasted sesame seeds
Instructions
- In a small bowl, combine tahini, tamari or soy sauce, sesame oil, rice wine vinegar, garlic and red pepper flakes. Whisk until smooth.
- Salt and pepper chicken to taste. Cook in a large skillet with a tablespoon of oil. Once chicken is fully cooked, remove from skillet. Add the frozen vegetables and cook about 10 minutes.
- While the veggies cook, dice or shred the chicken. Once the veggies are cooked, add the chicken back to the skillet. Then add the cooked noodles. Stir to combine.
- Stir in the tahini sauce mix until everything is covered with sauce. Serve immediately or refrigerate. Serve cold or warm. Sprinkle toasted sesame seeds on top of each serving just before eating.
Notes
*To toast sesame seeds, place in a small, dry skillet over low heat. Cook for about 3 minutes, shaking the pan often.