Pâtes au poulet teriyaki

Ingrédients

• 8 ounces bowtie pasta (cooked according to package directions)
• 3/4 cup teriyaki sauce (I used this
• 1/4 cup honey
• 2 tablespoons lemon juice
• 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground ginger
• 4 boneless skinless chicken breasts (diced into bite-sized pieces (about 1 1/2 pounds))
• 1 to 2 teaspoons lemon pepper seasoning (or another favorite poultry seasoning)
• 1 cup sugar snap peas
• 1/2 cup carrots (diced small)
• 1/2 cup yellow bell peppers (diced small (another color may be substituted))

Préparation

1. 1

   Cook pasta according to package directions, drain, and set aside.

2. 2

   To a medium bowl or large measuring cup, add the teriyaki sauce, honey, lemon juice, 2 tablespoons olive oil, apple cider vinegar, ginger, and stir to combine; set sauce aside.

3. 3

   To a large skillet, add 1 tablespoon olive oil, add chicken, generously sprinkle with lemon pepper seasoning, and cook chicken over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.

4. 4

   Carefully add the sauce noting that it may bubble up in the first few seconds.

5. 5

   Allow sauce to bubble at a low boil for about 5 minutes, or until sauce has thickened and reduced some, and chicken is cooked through. Stir sauce and flip chicken intermittently throughout.

6. 6

   Add pasta and vegetables to skillet with the chicken and toss to combine and coat. Serve immediately.