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Prep 25min
Total25min
Servings4
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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
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Steps
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.
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Udon or buckwheat noodles are made from whole grains. Eating at least 3 servings of whole grains daily may help reduce cholesterol.
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