Fresh stir-fry veggies from the produce aisle and purchased teriyaki baste and glaze make short work of this super flavorful meal.
oz uncooked soba (buckwheat) noodles
lb boneless skinless chicken breasts, cut into thin slices
bag (16 oz) fresh stir-fry vegetables (broccoli, cauliflower, celery, carrots, snow pea pods and bell peppers) (4 cups)
cup Progresso™ reduced-sodium chicken broth (from 32-oz carton) or water
cup teriyaki baste and glaze (from 12-oz bottle)
teaspoon dark sesame oil
teaspoon crushed red pepper flakes
Cook and drain noodles as directed on package.
While noodles are cooking, spray 10-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook 3 to 5 minutes, stirring frequently, or until no longer pink in center. Remove chicken from skillet. Add vegetables and broth to skillet. Heat to boiling. Cover; boil about 2 minutes or until vegetables are crisp-tender.
In small bowl, mix teriyaki glaze, oil and pepper flakes; add to vegetables in skillet. Stir in chicken. Heat to boiling. Serve chicken mixture over noodles.
Udon or buckwheat noodles are made from whole grains. Eating at least 3 servings of whole grains daily may help reduce cholesterol.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.