We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Asian Chicken and Noodles

(0)
  0 reviews
  • 25 min prep time
  • 25 min total time
  • 7 ingredients
  • 4 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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

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

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.
  • 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
6%
Saturated Fat
1/2g
4%
Trans Fat
0g
0%
Cholesterol
35mg
11%
Sodium
980mg
41%
Total Carbohydrate
57g
19%
Dietary Fiber
5g
21%
Sugars
17g
17%
Protein
25g
25%
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
30%
30%
Calcium
10%
10%
Iron
20%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved