When creating this recipe, I knew it had to be delicious-- but also easy enough to prep in 10 minutes. The teriyaki sauce in this recipe is made with an unrefined sweetener, a perk of cooking at home. The veggies take a few minutes to chop, and I used leftover shredded chicken from dinner. This can easily be put together the night before, and the teriyaki sauce keeps the pasta fresh and flavorful. We like to drizzle on a little extra sauce right before eating!
Cook the pasta by boiling for 6-8 minutes. Chickapea is great cooked al dente, and soaks in the sauce in this recipe well.
While the pasta is boiling, prepare carrots, peas and pineapple. If using chicken, add that to a bowl as well. When the pasta is done, rinse in cool water, drain well, and add to the bowl with veggies, pineapple and optional chicken.
Add all the ingredients for the teriyaki sauce to a small microwave safe bowl. Use a fork to whisk in the arrowroot powder. Microwave for 30 seconds, whisk again to smooth, then microwave for 30 seconds more.
The sauce is nice and thick after being refrigerated all night. I add half of the sauce to the pasta and mix well, and the other portion of sauce I add to small containers to add to lunches.
Cover the pasta, and refrigerate overnight.
When packing in the morning, top with roasted cashews and sesame seeds.
This doesn't have to be just for lunch! This recipe also makes a fantastic last-minute family dinner. My husband loves it as much as my son does.