Chinese Chicken Pasta Salad
User Reviews
4.8
36 reviews
Excellent
Chinese Chicken Pasta Salad
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This Asian pasta salad has juicy chicken chunks and texture galore from the rainbow of crispy veggies! Fast, easy, fresh and healthy!!
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Ingredients
Sauce
- ⅓ cup honey
- ¼ cup rice wine vinegar apple cider vinegar may be substituted
- 3 tablespoons sesame oil for sauce + 1 tablespoon for cooking chicken
- 3 tablespoons soy sauce I use reduced sodium
- 2 tablespoons lemon juice
- 1 teaspoon ground ginger
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
Pasta Salad
- 8 ounces rotini pasta cooked according to package directions
- 4 boneless skinless chicken breasts diced into bite-sized pieces (about 1 1/2 pounds)
- 1 cup purple cabbage sliced thin
- 1 cup sugar snap peas
- ½ cup edamame cooked and shelled
- ½ cup carrots diced small or shredded
- ½ cup yellow or orange bell peppers diced small (another color may be substituted)
- ½ cup Chow Mein noodles add dry, don’t cook
- ½ cup Fisher Natural Sliced Almonds
- ¼ cup peanuts
- ½ cup green onions sliced thin (about 2 green onions using both green and white)
- 2 tablespoons sesame seeds
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Instructions
- Cook pasta according to package directions, drain, place in a large bowl, and set aside.
- To a medium bowl or large measuring cup, add the honey, rice wine vinegar, 3 tablespoons sesame oil, soy sauce, lemon juice, ginger, salt, pepper, and stir to combine; set sauce aside.
- To a large skillet, add 1 tablespoon sesame oil, add chicken, and cook 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.
- Carefully add the sauce, noting that it may bubble up in the first few seconds.
- Allow sauce to bubble at a medium-fast 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. You’ll still have quite a bit of sauce in the pan after 5 minutes which is good because there’s a lot of pasta and vegetables to coat.
- Add chicken and sauce from the pan to the bowl of pasta.
- Add the cabbage, sugar snap peas, edamame, carrots, bell peppers, chow mein noodles, nuts, onions, sesame seeds, and stir well to combine.
- Dish can be served warm immediately or can be served as a cold pasta salad.
Notes
- Will keep airtight in the fridge for up to 3 days. Serve cold or reheat gently prior to serving if desired.
Nutrition Information
Show Details
Serving
1
Calories
290kcal
(15%)
Carbohydrates
35g
(12%)
Protein
10g
(20%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
11g
Cholesterol
5mg
(2%)
Sodium
609mg
(25%)
Fiber
5g
(20%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 290kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 5mg | 2% |
| Sodium | 609mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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