Cook noodles according to package instructions, drain and keep warm. Meanwhile, prepare chicken in a skillet according to the Kara-Áge package instuctions, set aside. In a medium saucepan, combine heavy cream, teriyaki marinade, ginger powder, molasses and butter. Bring the ginger cream sauce to a low boil and turn down the heat so it won’t boil over and simmer for 5 minutes until sauce begins to thicken. Pour sauce over the pasta, garnish with Kara-Áge Chicken pieces.
Pasta With Kara-Áge And Ginger Cream Sauce
Yield
Makes 6 servings
kikkoman products used:
ingredients
8 ounces wide egg noodles
2 pounds boneless, skinless chicken thighs
1 pouch Kikkoman Kara-Áge Coating
2 tablespoons cooking oil
2 cup heavy cream
1/3 cup Kikkoman Teriyaki Marinade & Sauce
4 tablespoons ginger powder
3 tablespoons molasses
1 stick butter
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
