1 to 2teaspoonslemon pepper seasoningor another favorite poultry seasoning
1cupsugar snap peas
½cupcarrotsdiced small
½cupyellow bell peppersdiced small (another color may be substituted)
Instructions
Cook pasta according to package directions, drain, and set aside.
To a medium bowl or large measuring cup, add the teriyaki sauce, honey, lemon juice, 2 tablespoons olive oil, apple cider vinegar, ginger, and stir to combine; set sauce aside.
To a large skillet, add 1 tablespoon olive oil, add chicken, generously sprinkle with lemon pepper seasoning, and cook chicken 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 low 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.
Add pasta and vegetables to skillet with the chicken and toss to combine and coat. Serve immediately.
Notes
I prefer recipe warm and fresh, but can be served chilled as a cold pasta salad. Will keep airtight in the fridge for up to 3 days. Reheat gently prior to serving if desired.