• 8 ounces whole wheat spaghetti noodles
• 2 tablespoons sugar
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1/4 cup vegetable oil
• 3 cloves minced garlic or 3/4 teaspoon garlic powder
• 1 1/2 cups fresh or frozen broccoli
• 1 1/2 cups cooked, diced chicken breast
• 1 tablespoon sesame seeds

1. Cook pasta according to package directions. Set aside.

2. While pasta is cooking, toast sesame seeds in a 1 quart saucepan over medium heat. Stir constantly and cook until light brown.

3. Mix together sugar, soy sauce, and vinegar in small bowl. Set aside.

4. Heat oil in large skillet over medium heat (300 degrees in an electric skillet). Add garlic and broccoli, and cook on medium until soft.

5. Add chicken and cook until heated through.

6. Add drained pasta and soy sauce mixture and mix well. Sprinkle sesame seeds on top.

Refrigerate leftovers within 2 hours.