Teriyaki Chicken & Noodles

KmartKlutz's Note:

Super quick and easy chicken! Published in Family Circle 8/9/05

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 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
• ¼ teaspoon salt
• 1 lb chicken breast , thin sliced
• 2 egg whites , lightly beaten
• ¾ cup panko or ¾ 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.