Recipe: Sesame Marinated Chicken with spaghetti squash sesame noodles
We are big noodle fans in our house. I was first introduced to noodle dishes as a vegetarian in high school, and my husband, growing up half Japanese meant noodles were a staple in his house. And though we regularly enjoy noodles made from all kinds of ingredients (rice and soba being favorites), we also love any opportunity to add in more veggies. Correction: I love any opportunity to add in more veggies. My husband smiles and eats whatever is put in front of him, because he would prefer not to cook.
I used spaghetti squash in this recipe as another option to add in more veg- but you're welcome to use whatever noodles you have on hand. After all, the noodles are truly a vehicle for the sauce.
And THIS SAUCE.
Creamy, slightly salty, slightly sweet. Addictive. You in? I thought so.
I also use a similar sauce (you can double the recipe and use the exact same one, if you'd like) as a marinade for the chicken that goes on top. Y U M. If you're a sesame fan, this recipe is for YOU.
p.s. If you're into the veggies and not so much the chicken, this marinade would also be fabulous baked onto tofu (same directions will work!) or drop in some steamed shelled edamame for some protein. Alright, enough waxing poetic about noodles and sesame (give me the recipe, Kris!).
Sesame Marinated Chicken:
1 lb chicken tenders, patted dry
2 tbsp tahini (sesame seed butter)
1 tbsp sesame oil 1 tbsp tamari soy sauce
1 tsp honey or maple syrup
1 tsp rice vinegar
2 tbsp water (more as needed)
pinch sea salt
1. In a small bowl, whisk tahini, sesame oil, coconut aminos, rice vinegar and pinch of salt. Slowly whisk in water until the consistency of thick salad dressing. Coat chicken with marinade in bag or container. Let marinate for 20 minutes-2 hours.
2. When ready to cook, preheat oven to 375. Remove from marinade and let excess drip off. Bake on a rack or lined (with parchment or silicone liner) baking sheet for 25 minutes, flipping once. Serve hot.
Sesame Noodles: For noodles:
1 tbsp cooking oil of choice (coconut, avocado, sesame or ghee)
2 cups thinly sliced or shredded red cabbage
2 cups thinly sliced or shredded green cabbage
1 large carrot, grated
1 whole spaghetti squash, baked or steamed (we love the instant pot) or 1 package (4 servings) cooked noodles of choice.
1 batch sweet and savory sesame sauce (below)
2 green onions and cilantro, sliced thin, to top
Sweet + Savory Sesame Sauce:
1/4 cup tahini (sesame seed butter)
1 tbsp tamari soy sauce
1 tbsp honey or maple syrup
1 tsp sesame oil
1 tsp rice vinegar
1/2 tsp fresh grated ginger
1 small garlic clove, minced
pinch sea salt (if needed)
water to thin (about 2-4 tbsp)
To make sauce: Whisk or blend tahini with tamari, maple syrup, rice vinegar, sesame oil, ginger, garlic and sea salt if using. Add water to reach desired consistency (same as marinade- a thick dressing). Add more sweetener, if you want it sweeter, or soy sauce, if you'd like it more savory.
1. In a deep sided sautee pan, heat oil to medium. Add in cabbage and carrots and cook, tossing often, until soft.
2. Toss veggies with spaghetti squash or noodles. Drizzle or toss with sesame sauce and top with thinly sliced green onions and cilantro (I also love some sesame seeds or chopped cashews for crunch!).