Teriyaki Chicken With Linguini
A flavorful weeknight meal featuring tender, grilled chicken marinated in a homemade teriyaki sauce. The chicken is tossed with crisp-tender vegetables and linguini, creating a satisfying fusion dish.
An original recipe by Forkin
- Total time
- 1 hr 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 595 kcal
Allergen information: may contain celery, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
marinade
- 60 mlsoy sauce
- 30 mlmirin
- 1 tbspbrown sugar, packed
- 2 clovegarlic, minced
- 1 tbspginger, freshly grated
sauce
- 60 mlsoy sauce
- 30 mlmirin
- 1 tbspbrown sugar, packed
- 2 clovegarlic, minced
- 1 tbspginger, freshly grated
Ingredients
- 4 pcschicken breast, boneless, skinless
- 225 glinguini
- 1 pcscarrot, large, cut into matchsticks
- 2 pcscelery, stalks, cut into matchsticks
- 1 tbspvegetable oil
garnish
- 2 tbspgreen onion, thinly sliced
- 1 tspsesame seed, toasted(optional)
Equipment
grill or grill pan · large skillet or wok · colander · large pot · mixing bowl · small saucepan · whisk · cutting board · knife
The method
Step by step
- 1
In a medium bowl, whisk together all ingredients for the marinade until the sugar is dissolved.
About 2 min
- 2
Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them.
About 2 min
Cook’s note: Ensure the chicken is well-coated for even flavor.
- 3
Seal the dish or bag and refrigerate to marinate for at least 60 minutes, or up to 4 hours.
About 1 hr
- 4
While the chicken marinates, cook the linguini in a large pot of salted boiling water according to package directions until al dente.
About 10 min
- 5
Drain the cooked linguini in a colander and set aside.
About 1 min
Cook’s note: You can toss the pasta with a tiny bit of oil to prevent it from sticking.
- 6
Preheat a grill or grill pan to medium-high heat.
About 5 min
- 7
Remove the chicken from the marinade, letting any excess drip off; discard the used marinade.
About 1 min
- 8
Grill the chicken for 6-8 minutes per side, or until cooked through with an internal temperature of 74°C (165°F).
About 15 min
- 9
While the chicken is grilling, heat the vegetable oil in a large skillet or wok over medium-high heat.
About 1 min
- 10
Add the julienned carrot and celery to the skillet and stir-fry for 3-4 minutes until crisp-tender.
About 4 min
Cook’s note: Keep the vegetables moving in the pan for even cooking.
- 11
In a separate small saucepan, combine all ingredients for the sauce and bring to a simmer over medium heat, stirring until slightly thickened.
About 3 min
- 12
Transfer the grilled chicken to a cutting board, let it rest for 5 minutes, then slice into bite-sized strips.
About 5 min
Cook’s note: Resting the chicken keeps it juicy.
- 13
Add the cooked linguini and sliced chicken to the skillet with the vegetables.
About 1 min
- 14
Pour the warm sauce over the skillet contents and toss everything together until well-coated.
About 1 min
- 15
Divide among plates and top with sliced green onion and optional toasted sesame seeds before serving.
About 1 min
Per serving
Nutrition
- Calories
- 595.4kcal
- Protein
- 56.6g
- Carbs
- 62.2g
- Fat
- 10.5g
- Fibre
- 2.9g
- Sugar
- 16.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat gently in a skillet over medium-low heat or in the microwave until warmed through.