Five-Spice Chicken With Noodles

A delicious chicken dish with oriental flair.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 8  ounces  uncooked  soba noodles
• 2  teaspoons  oil
• 1 1⁄4 lbs boneless skinless chicken breasts, cut into bite-size pieces
• 1  large carrot, peeled and thinly sliced
• 1 (14 1/2ounce) can reduced-sodium chicken broth, with 1/3 less sodium
• 1⁄3 cup  light teriyaki sauce
• 2  tablespoons cornstarch
• 2  teaspoons five-spice powder
• 4  green onions, diagonally sliced
• 2  tablespoons  chopped fresh cilantro

Directions

1. Cook noodles as directed on package. Drain.
2. Meanwhile, heat oil in large skillet or wok over medium-high heat until hot. Add chicken; cook and stir 3 to 4 minutes or until lightly browned. Add carrot; cook and stir 3 to 4 minutes or until slightly tender.
3. In medium bowl, combine broth, teriyaki sauce, cornstarch and five-spice powder. Add to chicken and carrots; mix well. Reduce heat; cover and cook 5 minutes or until chicken is no longer pink and carrots are tender.
4. Just before serving, stir in noodles; cook 2 to 3 minutes or until throughly heated. Sprinkle with onions and cilantro.