First... I should have used a more tubular pasta...the Fettuccine was just too much for the fork. Second... I doubled the sauce thinking that we needed more, that there would not be enough of the sauce to "cover" the noodles, but I was wrong (the recipe I've written here has NOT been doubled). A little of the sauce goes a long way, this is definitely not red sauce :)
With that said...this was pretty good. Really, it's just a teriyaki chicken over pasta instead of rice. I used basically the same recipe as with the Teriyaki Hoisin sauce, but left the hoisin out, of course. I think it would have been even better had I kept the hoisin in it. This sauce was much sweeter then the hoisin sauce. Oh, well...you live and you learn, right?
Would I make it again? Yes, but this time I'd leave it as a stir fry and serve it over rice.
Teriyaki Chicken over Fettuccine
3 Tablespoons light brown sugar
1/4 cup rice vinegar
1/4 cup water
1/4 cup low sodium soy sauce
1 Tablespoon cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon grown ginger
1/4 teaspoon sesame oil
2 chicken breasts, cut into bite size pieces or strips
1 teaspoon vegetable oil
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1/2 - 3/4 lbs fettuccine pasta (I would use penne next time)
handful of fresh chopped parsley
Cook pasta according to package directions. Drain pasta, reserving 1/2 cup pasta water. Set aside.
In a bowl, mix together the first 8 ingredients until well combined. Set aside.
In a large deep skillet or wok, heat 1 tsp vegetable oil over medium high heat. When the skillet is hot, add the chicken and quickly stir fry for 4 minutes. Add the red and yellow pepper and cook another 2 minutes. Add the sauce to the pan and bring to a boil. As soon as the sauce thickens, remove from heat, add the parsley and stir to combine. If sauce is too thick, add the reserved pasta water a little at a time. Spoon over pasta and serve immediately. Enjoy!
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