Teriyaki Chicken Pasta

Juicy chicken coated in teriyaki sauce with crisp, crunchy veggies! Healthy, easy, 20 minute meal that's perfect for busy weeknights!!

📝 Ingredients

• 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))

👨‍🍳 Instructions

1. 1Cook pasta according to package directions, drain, and set aside.
2. 2To 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. 3To 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. 4Carefully add the sauce noting that it may bubble up in the first few seconds.
5. 5Allow 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. 6Add pasta and vegetables to skillet with the chicken and toss to combine and coat. Serve immediately.