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Ingredients

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Directions

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  • Soak noodles in warm water to cover for 15 minutes. In a large saucepan, heat coconut milk, 4 tablespoons of the teriyaki, broccoli slaw, red pepper and salt over medium heat until broccoli and pepper are heated through. Set aside.

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  • Brush both sides of chicken with remaining 2 tablespoons teriyaki. Dip each in egg white, then coat completely with panko crumbs.

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  • Heat oil in a large nonstick skillet over high heat. Sauté chicken 2 to 3 minutes, then turn and cook another 2 minutes or until crumbs are crisp.

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  • Meanwhile, drain noodles and add to coconut-teriyaki sauce in pan; reheat as needed. Serve noodles with chicken. Makes 4 servings.

Tips

Look for panko crumbs in the Asian section of the supermarket.

Nutrition Facts

656 calories; total fat 22g; saturated fat 7g; cholesterol 66mg; sodium 1475mg; carbohydrates 73g; fiber 5g; protein 37g.

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