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Asian Chicken and Noodles
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Prep Time:
25 minutes
Total Time:
25 minutes
Quick and delicious stir-fry with fresh veggies and teriyaki glaze.
Ingredients:
  • 8 oz uncooked soba (buckwheat) noodles
  • 1/2 lb boneless skinless chicken breasts, cut into thin slices
  • 1 bag (16 oz) fresh stir-fry vegetables (broccoli, cauliflower, celery, carrots, snow pea pods and bell peppers) (4 cups)
  • 1/4 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton) or water
  • 1/2 cup teriyaki baste and glaze (from 12-oz bottle)
  • 1 teaspoon dark sesame oil
  • 1/4 teaspoon crushed red pepper flakes
Instructions:
  • Prepare noodles according to package instructions and then drain.
  • As the noodles cook, coat a 10-inch skillet with cooking spray and heat over medium-high heat. Cook the chicken for 3 to 5 minutes, stirring occasionally, until no longer pink in the center. Transfer chicken from the skillet. Then, add vegetables and broth to the skillet. Bring to a boil, cover, and cook for approximately 2 minutes until vegetables reach desired tenderness.
  • Combine the teriyaki glaze, oil, and pepper flakes in a small bowl. Pour the mixture over the vegetables and chicken in the skillet. Bring to a boil. Serve the chicken mixture over noodles.

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