Whats for Dinner Tonight? Sesame Chicken Spaghetti with Vegetables

Hey KS Fans,

Busy at work here in the the KS offices (my sun porch) puting together some incredible stuff for the upcoming holidays.

Think original tablescapes, more fantastic main course and appetizer recipes, Advice and Tips on how to get through a 3 day yom tov with out shooting anyone!

So as you can see my day is a little NUTSO to say the least – it certainly doesn’t help when I drop everything to run to Target for the Missonni craz

What was I thinking -LOL!  And I only have 1 kid – you out there with a whole slew – my day seems like a cake walk!

But we could all use a dinner that is fast and easy to prep – but is delicious and nutricious to eat – This Sesame Chicken recipe is one my favorties

and I make it all-the time. 15 minutes from beginning to end!

 It also makes a great cold lunch the next day.

Wishing I was outside in the sun – reading a good book right now :)



Sesame Chicken Spaghetti withVegetables

Tip: I am not a huge fan of white chicken meat, so I am grateful that

my husband always brings home dark chicken cutlets.

For this recipe dark or white chicken cutlets work well.

1 lb. dark chicken cutlets cut into strips

2 tbsp. extra virgin olive oil

1tsp. ginger powder

1tsp. garlic powder

3 tbsp. white sesame seeds

2 tbsp. sesame oil

1tbsp. extra virgin olive oil

½ cup white wine

1 red pepper, diced

1 yellow pepper, diced

1 cup sliced mushrooms

1 cup fresh or frozen peas

1 lb. spaghetti, cooked

Kosher salt & fresh black pepper to taste


Using a pastry brush, coat all your chicken strips with olive oil. On a paper plate, mix together the ginger, garlic and sesame seeds and then dredge the chicken strips into the mixture. Make sure to coat each strip well with the sesame seeds. In a large skillet on medium flame, heat up both oils and then add the chicken pieces.

Allow the chicken pieces to cook for about 3-4 minutes on each side. When the chicken pieces have turned white and browned all over, remove with tongs and set aside. Using the same still hot skillet add the white wine. Use the flat end of a wooden spoon and start to scrape up all the chicken bits that were left over on the bottom of the pan. As the wine starts to boil down, add both the peppers and let them cook in the white wine for about 3 minutes.

Add the mushrooms, mix well with the peppers and cook for additional 3-4 minutes. Add the peas, mix well, then add the sesame chicken pieces, cover and cook for 3 more minutes. Turn off flame, uncover sesame chicken and vegetables and add the spaghetti to the pan. Mix well and serve hot, garnished with extra sesame seeds.

Another recipe from my new cookbook  THE AT -HOME GOURMET COOKBOOK

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (2)

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  1. rochel leffler says:

    are there any great recipes with already cooked chicken?—i have frozen chicken pieces that were used for soup—but never returned to the stock —i de-boned it all and put in baggies in the freezer. if anyone has great ideas—i has to be you, sara!

    • admin says:

      Rochel – totally throw those pieces into the same spaghetti dish – I would take them and make this recipe – just dont have to cook them long – just sautee them a little to get crispy and reheated. – Should be just as delicious

      If I have left over chicken pieces like what you describe, I love making stirfrys, salads, soups and chicken pot pies with them – the ones from the soup are the best tasting chicken. Just follow any recipe and throw your cooked chicken into the mix!

      hope I was helpful :) Sarah

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