Description
A delicious and quick Easy Asian Pasta Salad with Chicken that combines pasta and vibrant veggies.
Ingredients
Scale
- 8 ounces rotini pasta, cooked according to package directions
- 4 boneless skinless chicken breasts, diced into bite-sized pieces
- 1 cup purple cabbage, sliced thin
- 1 cup sugar snap peas
- 1/2 cup edamame, cooked and shelled
- 1/2 cup carrots, diced small or shredded
- 1/2 cup yellow or orange bell peppers, diced small
- 1/2 cup chow mein noodles, dry
- 1/2 cup Fisher Natural Sliced Almonds
- 1/4 cup peanuts
- 1/2 cup green onions, sliced thin
- 1/3 cup honey
- 1/4 cup rice wine vinegar
- 3 tablespoons sesame oil, for sauce
- 1 tablespoon sesame oil, for cooking chicken
- 3 tablespoons soy sauce, reduced sodium suggested
- 2 tablespoons lemon juice
- 11/2 teaspoon ground ginger
- 1/21/2 teaspoon salt
- 1/21/2 teaspoon pepper
- 2 tablespoons sesame seeds
Instructions
- Cook Chicken & Sauce: Start by cooking the chicken in a skillet with garlic, ginger, and soy sauce over medium heat until it’s browned and fragrant, approximately 8-10 minutes. You’ll know it’s ready when the chicken looks golden and the sauce begins to thicken. This helps keep the chicken juicy, so do not rush it! Watch for any parts that might overcook.
- Boil Pasta to Al Dente: While the chicken cooks, boil the rotini pasta according to the package directions until it’s al dente, about 7-10 minutes. You want that perfect bite—firm yet tender. Drain and set aside, but do not rinse it to retain that starchy goodness.
- Add Veggies to the Mix: Toss in chopped veggies such as bell peppers, carrots, and edamame into your chicken mixture. Stir them in and let them cook until everything is vibrant and tender-crisp, around 3-5 minutes. The colors should pop, and it will smell amazing. Just ensure the veggies do not get too soft!
- Toss Pasta with Everything: Mix the cooked pasta into the chicken and veggie combo, ensuring each piece gets coated in that tasty sauce. Stir gently to combine; if you notice the pasta soaking up too much sauce, it is a sign to serve it soon!
- Adjust Sauce Consistency: If your sauce thickens too much, add a splash of water or more soy sauce while mixing to loosen it up. This improves the pour and enhances the flavor punch. Do not skip this step; nobody wants a sticky mess on their plate!
- Serve & Enjoy: Plate up your dish while it is still warm for a comforting meal. The chicken, pasta, and veggies should be beautifully combined. If not eaten right away, keep the dressing separate to prevent sogginess—nobody likes a wet salad!
Notes
- Storage Tips: Will keep airtight in the fridge for up to 3 days, but best within 24 hours.
- Expert Tips: Ensure chicken is cooked to 165 degrees F and simmer in the sauce until fully cooked for the juiciest outcome. When preparing pasta, cook it al dente and serve right after mixing to avoid it soaking up too much sauce. If you want to make this dish vegetarian, simply leave out the chicken but keep the sauce preparation the same for maximum flavor.
- Reheating Instructions: Reheat in the microwave at medium power for 2-3 minutes or until warmed through.
- Serving Suggestions: Pair with grilled shrimp for a protein boost. Serve alongside cucumber salad for a refreshing combo. Complement with a light soy dipping sauce.
- Recipe Variations: Replace chicken with shrimp or tofu for variation. Add sliced radishes for extra crunch. Substitute sesame oil with olive oil for a different flavor.
- Ingredient Notes: Feel free to use your favorite veggies or whatever you have on hand for freshness. If you need to substitute, apple cider vinegar can replace rice wine vinegar.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 17g
- Sodium: 609mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg