I am addicted to Italian pasta with marinara and cream, but I thought I’d try something a little lighter for spring. This Sesame Ginger Chicken Pasta dish is exactly what I was looking for, and surprisingly easy for a weeknight dinner with minimal chopping. I evaluate the ease of a dish based on chopping because I HATE to chop lol. If you’re looking for something easy, yet so so good and different, you should definitely try this dish.
- 1/2 cup vegetable oil
- 1/3 cup light soy sauce
- 1/4 cup rice vinegar
- 1 teaspoon sesame oil
- 3 tablespoons white sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 3 large boneless skinless chicken breasts, chopped
- 1/4 cup sesame seeds
- 1 (16 ounce) package rotini pasta
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped green onion
- In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, ginger, and pepper. Shake well and set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
- Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
- In the hot skillet, cook chicken until browned and juices run clear. Remove skillet from heat. Shake dressing again and pour it over chicken in the hot skillet. Mix in sesame seeds and green onions and set aside until pasta is done.
- Gently mix in pasta and cilantro, and toss to coat evenly.