Asian Chicken and Noodles

Fresh stir-fry veggies from the produce aisle and purchased teriyaki baste and glaze make short work of this super flavorful meal.

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

Ingredients

8
oz uncooked soba (buckwheat) noodles
1/2
lb boneless skinless chicken breasts, cut into thin slices
1
bag (16 oz) fresh stir-fry vegetables (broccoli, cauliflower, celery, carrots, snow pea pods and bell peppers) (4 cups)
1/4
cup Progresso™ reduced-sodium chicken broth (from 32-oz carton) or water
1/2
cup teriyaki baste and glaze (from 12-oz bottle)
1
teaspoon dark sesame oil
1/4
teaspoon crushed red pepper flakes

  • 1 Cook and drain noodles as directed on package.
  • 2 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.
  • 3 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.

Expert Tips

Udon or buckwheat noodles are made from whole grains. Eating at least 3 servings of whole grains daily may help reduce cholesterol.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
40),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
980mg
980%;
Total Carbohydrate
57g
57%
(Dietary Fiber
5g
5%
  Sugars
17g
17%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
30%;
Calcium
10%;
Iron
20%;
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;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.