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Asian Chicken and Noodles

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
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


Cook and drain noodles as directed on package.

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.

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.

Makes 4 Servings

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