Teriyaki Chicken and Noodles

  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 25 mins


1pound chicken tenderloins, or thin-sliced boneless, skinless chicken breast halves
1package (8-ounce) rice noodles
1-- (14-ounce) can reduced-fat coconut milk
7tablespoons low-sodium teriyaki sauce (divided)
1package (12-ounce) broccoli slaw
1-- red bell pepper, cut into strips
1/4teaspoon salt
2-- egg whites, lightly beaten
3/4cup panko crumbs
3tablespoons canola oil


  1. Soak noodles in bowl of warm water for 15 minutes. In large saucepan over medium heat, warm coconut milk, four tablespoons teriyaki sauce, broccoli slaw, red pepper strips and salt. Cook until broccoli and pepper are heated throughout, about five minutes; set aside.
  2. Brush both sides of chicken pieces with two tablespoons teriyaki sauce. Dip each piece in egg white and coat completely with panko crumbs.
  3. In large nonstick skillet, warm canola oil over high heat. Add chicken pieces and sauté two to three minutes, then turn and cook additional two minutes or until crumbs are crisp. While chicken is cooking, drain rice noodles and add to coconut-teriyaki sauce in pan; reheat as needed. Place noodles and sauce on serving platter; top with chicken pieces. Drizzle remaining tablespoon of teriyaki sauce over all before serving.

Nutritional Info *per serving

  • Calories 700
  • Glycemic Load 0
  • Fat 34g
  • Saturated Fat 20g
  • Polyunsaturated Fat 4g
  • Monounsaturated Fat 8g
  • Cholesterol 45mg
  • Sodium 850mg
  • Potassium 770mg
  • Carbohydrate 76g
  • Fiber 4g
  • Sugars 7g
  • Protein 26g
  • Trans Fat 0g
  • Vitamin A 45%
  • Vitamin C 160%
  • Calcium 8%
  • Iron 35%