Teriyaki Chicken & Noodles

Ingredients

• 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
• 1/4 teaspoon salt
• 1 lb chicken breast, thin sliced
• 2 egg whites, lightly beaten
• 3/4 cup panko or unseasoned breadcrumbs
• 3 tablespoons vegetable oil

Directions

1. 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. 2

   Brush both sides of chicken with remaining 2 Tbsp teriyaki. Dip in egg whites, then coat completely with crumbs.

3. 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. 4

   Meanwhile, drain noodles and add to the coconut-teriyaki sauce in pan; reheat as needed. Serve noodles with chicken.