Teriyaki Chicken & Noodles |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Super quick and easy chicken! Published in Family Circle 8/9/05 Ingredients:
8 ounces rice noodles |
14 ounces reduced-fat coconut milk |
6 tablespoons teriyaki sauce |
12 ounces broccoli coleslaw mix |
1 sweet red pepper, cut into thin strips |
1/4 teaspoon salt |
1 lb chicken breast, thin sliced |
2 egg whites, lightly beaten |
3/4 cup panko breadcrumbs or 3/4 cup unseasoned breadcrumbs |
3 tablespoons vegetable oil |
Directions:
1. Soak noodles in warm water to cover for 15 minutes. In a large saucepan, heat coconut milk, 4 Tbsp of the teriyaki, broccoli slaw, red pepper, and salt over medium heat until broccoli and pepper are heated through. Set aside.
2. Brush both sides of chicken with remaining 2 Tbsp teriyaki. Dip in egg whites, then coat completely with crumbs.
3. Heat oil in a large nonstick skillet over high heat. Saute chicken 2 to 3 minutes, then turn and cook another 2 minutes or until crumbs are crisp.
4. Meanwhile, drain noodles and add to the coconut-teriyaki sauce in pan; reheat as needed. Serve noodles with chicken.
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