Instructions

1. Mix diced chicken and 1 cup teriyaki sauce in a bowl. Cover and set in the fridge to marinate. When ready to cook heat a large skillet over medium heat and set a pot of water to boil.
2. Once the water comes to a boil salt it and add in pasta, cook according to package instructions.
3. In the skillet add 1 tablespoon coconut oil and then the shallot, leek, ginger, and garlic. Sprinkle with salt. Cook, stirring often for about 4 minutes or until tender and aromatic. Drizzle with 1 tablespoon sesame oil. Remove from skillet and set aside.
4. Drizzle the remaining coconut oil in the skillet and add the broccolini and carrots. Sprinkle with salt. Saute, stirring occasionally for 5-7 minutes or until tender and slightly browned. Drizzle one tablespoon of sesame oil in and stir well. Remove from skillet and set aside.
5. Put the remaining coconut oil in the skillet and add in the chicken with the marinade. Cook, stirring occasionally until browned and cooked through. Remove from the skillet.
6. Combine all of the cooked components in a large bowl. Add in sesame seeds, remaining teriyaki sauce and sesame oil, and salt to taste. Toss well. Serve hot, or cold!
7. Mix in mayo if eating as pasta salad or to add creaminess. Keeps in the fridge in an air-tight container for 5 days.