Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients

• 8 ounces whole-wheat spaghetti noodles
• 1 Tablespoon sesame seeds
• 2 Tablespoons sugar
• 3 Tablespoons low-sodium soy sauce
• 2 Tablespoons vinegar (try rice or cider)
• ¼ cup vegetable oil
• 1 ½ cups bite-sized cut broccoli (fresh or frozen)
• 3 cloves minced garlic or 3/4 teaspoon garlic powder
• 1 ½ cups diced cooked chicken 

Directions

1. Wash hands with soap and water.
2. Cook pasta according to package directions. Set aside.
3. While pasta is cooking, toast sesame seeds in a small skillet over medium heat. Stir often until they turn light brown.
4. In a small bowl, mix together sugar, soy sauce and vinegar. Set aside.
5. Heat oil in large skillet over medium heat (300 degrees F in an electric skillet). Add broccoli and cook for a few minutes. Add garlic and then cook until broccoli is done.
6. Add chicken and cook until heated through.
7. Add drained pasta and soy sauce mixture and mix well. Sprinkle sesame seeds on top.
8. Refrigerate leftovers within 2 hours.

Notes

• Substitute diced firm tofu or a can of drained and rinsed garbanzo beans for chicken. When using tofu, add to skillet in step 5.
• Try with other vegetables such as peas or green beans or a mixture of any you have on hand.
• Flavor boosters: red chili flakes, sliced green onions, and a teaspoon of sesame oil. Try any or all!

Photo & Recipe Source: https://www.foodhero.org/recipes/sesame-noodles-broccoli-and-chicken