This has to be one of the most amazing chicken dishes I have ever made or eaten. It's really scary to watch people just attack this dish and practically inhale it in one breath. Brush up on your Heimlich Maneuver, people do get a little over-enthusiastic over this. Prep time includes marinating time.

SERVES 4 (change servings and units)

Ingredients

Sesame Noodles

1 lb spaghettini (get the thinnest spaghetti you can find) 1/2 cup soy sauce 1/4 cup sesame oil (some reviewers have said that 1/2 cup of oil is too much and have halved the amount, so use your own) 1/3 cup sugar 3 scallions, thinly sliced 1/4 cup sesame seed (or more)

Funky Chicken

1/4 cup soy sauce 1/4 cup teriyaki sauce 2 garlic cloves, minced 1/4 cup brown sugar 1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried) 4 boneless skinless chicken breasts sesame oil, for sauteing

Directions

1

First make the sesame noodles: Cook the spaghetti according to package directions.

2

Drain (I also rinse).

3

In a jar, add the soy sauce, sesame oil and the sugar.

4

Shake until well blended and the sugar has dissolved.

5

Pour this over the pasta.

6

Toss with scallions and sprinkle with the sesame seeds.

7

Set aside while you marinate and then cook the chicken.

8

Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.

9

Make sure the sugar has pretty much dissolved.

10

Add the chicken, making sure it's all coated with the sauce.

11

Cover and stick in the fridge for 2-3 hours.

12

Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.

13

Heat the sesame oil in a large non-stick pan.

14

Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.

15

Remove the chicken from the pan and let cool slightly.

16

Slice the chicken diagonally into thin strips.

17

Serve the chicken over the sesame noodles.

18

Stand back and watch your guests/children/loved ones inhale this dish.

Featured Reviews for This Recipe

From: Chef #575328

On Oct 7, 2008

I have made this recipe several times. Everyone who tastes it, raves about it. I have learned to make it easier. I use asian noodles and I like to use boneless chicken thighs. The meat is just more tender. Also I broil the meat after marinating and then cut it up. If I can, I try to make the noodles the night before, because as other reviewers have said, it tastes better the next day.

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From: dockmom4

On Sep 23, 2008

This was an excellent recipe. I did not marinate the chicken like it suggested, instead I cut up the chicken into strips, poured all the ingredients for the marinade into a skillet and sauteed it there. It was awesome. The noodles were best the next day because all the sauce had a chance to absorb. I remade chicken to go with this the second day since we had eaten all the first days chicken. Very very, yummy! Next time I might add pea pods as well.

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From: Chef #921362

On Sep 22, 2008

Really, really good! My neighbors actually commented the next day how wonderful it smelled! I had to laugh and tell them it tasted better than it smelled, which was hard to believe! I used pork for this, (not a fan of chicken) and it was awesome!

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From: ciao

On Dec 4, 2003

Oh Mirj, I can't even tell you how much we loved this. You were so right about the inhaling part, lol! First off, I marinated the chicken. I added about 1 TBSP of sesame oil to the marinade, because I wanted to saute the chicken in olive oil. I also cut the chicken breast into fillets for faster cooking. When making the noodles, I realized I had no green onions, so I subbed shallots--worked just fine sliced nice and thin. Very easy dish with great flavor results. I had to take the bowl of noodles off the table to stop my husband from eating it. I also halved the recipe. Just delicious! Thanks for sharing!

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Ingredients

Sesame Noodles

Funky Chicken

Directions

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