Teriyaki Chicken & Noodles

Makes 4
Prep 15 m
Cook 5 m



  1. 1 of 4 Soak noodles in warm water to cover for 15 minutes. In a large saucepan, heat coconut milk, 4 tablespoons of the teriyaki, broccoli slaw, red pepper and salt over medium heat until broccoli and pepper are heated through. Set aside.
  2. 2 of 4 Brush both sides of chicken with remaining 2 tablespoons teriyaki. Dip each in egg white, then coat completely with panko crumbs.
  3. 3 of 4 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. 4 of 4 Meanwhile, drain noodles and add to coconut-teriyaki sauce in pan; reheat as needed. Serve noodles with chicken. Makes 4 servings.
Nutrition Information for Teriyaki Chicken & Noodles
Servings Per Recipe: 4
Per Serving: 656 kcal cal., 73 g carb., 37 g pro., 66 mg chol., 22 g Fat, total, 7 g sat. fat, 1475 mg sodium, 5 g fiber