Teriyaki Chicken & Noodles
- 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.
- Brush both sides of chicken with remaining 2 Tbsp teriyaki. Dip in egg whites, then coat completely with crumbs.
- 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.
- Meanwhile, drain noodles and add to the coconut-teriyaki sauce in pan; reheat as needed. Serve noodles with chicken.