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Home > Recipes
Recipes from Pilgrim's Kitchen
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Teriyaki Chicken & Noodles
Teriyaki Chicken & Noodles
National Chicken Council
Ingredients:
1 pound chicken tenderloins, or thin-sliced boneless, skinless chicken breast halves
1 pkg (8 oz) thin rice noodles
1 can (14 oz) reduced-fat coconut milk
7 TBLS low-sodium teriyaki sauce (divided)v
1 bag (12 oz) broccoli slaw
1 red bell pepper, cut into strips
¼ tsp salt
2 egg whites, lightly beaten
¾ cup panko crumbs
3 TBLS canola oil
Directions:
Soak noodles in bowl of warm water for 15 minutes. In large saucepan over medium heat, warm coconut milk, four tablespoons teriyaki sauce, broccoli slaw, red pepper strips and salt. Cook until broccoli and pepper are heated throughout, about five minutes; set aside.
Brush both sides of chicken pieces with two tablespoons teriyaki sauce. Dip each piece in egg white and coat completely with panko crumbs.
In large nonstick skillet, warm canola oil over high heat. Add chicken pieces and sauté two to three minutes, then turn and cook additional two minutes or until crumbs are crisp. While chicken is cooking, drain rice noodles and add to coconut-teriyaki sauce in pan; reheat as needed. Place noodles and sauce on serving platter; top with chicken pieces. Drizzle remaining tablespoon of teriyaki sauce over all before serving.
Nutrition Analysis, Per Serving:
580 calories; 20 g fat; 8 g saturated fat; 70 g carbohydrate
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