In a small bowl, mix the soy sauce, terriyake, garlic, brown sugar, and ginger. Add chicken, tossing to coat. Cover and refridgerate for 2-3 hours.
Remove the chicken from the marinade, discarding marinade. Heat sesame oil in a large nonstick skillet over medium-high heat. Add chicken in batches and saute 10 minutes or until done, adding drops of sesame oil as needed. Remove from the pan. Cool slightly. Slice chicken diagonally into thin strips. Keep warm.
Prepare the spaghetti according to package directions. Drain. In a cruet or jar, shake together the soy sauce, sesame oil, and sugar. Pour over the pasta. Toss with scallions and sprinkle with sesame seeds. Serve chicken over the noodles.
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|Serving Size: 1 Serving (200g)|
|Recipe Makes: 8|
|Calories from Fat: 167 (45%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 68.4mg||21 %|
|Sodium 2214.4mg||76 %|
|Potassium 435.4mg||11 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 18.7g|
|Protein 32.3g||46 %|
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Calories per serving: 374
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