Teriyaki Chicken & Noodles

• 8 ounces rice noodles
• 14 ounces reduced-fat coconut milk
• 6 tablespoons teriyaki sauce
• 12 ounces broccoli coleslaw mix
• 1 sweet red pepper, cut into thin strips
• 14 teaspoon salt
• 1 lb chicken breast, thin sliced
• 2 egg whites, lightly beaten
• 34 cup panko breadcrumbs or 34 cup unseasoned breadcrumbs
• 3 tablespoons vegetable oil

1. Soak noodles in warm water to cover for 15 minutes.
2. In a large saucepan, heat coconut milk, 4 Tbsp of the teriyaki, broccoli slaw, red pepper, and salt over medium heat until broccoli and pepper are heated through.
3. Set aside.
4. Brush both sides of chicken with remaining 2 Tbsp teriyaki.
5. Dip in egg whites, then coat completely with crumbs.
6. Heat oil in a large nonstick skillet over high heat.
7. Saute chicken 2 to 3 minutes, then turn and cook another 2 minutes or until crumbs are crisp.
8. Meanwhile, drain noodles and add to the coconut-teriyaki sauce in pan; reheat as needed.
9. Serve noodles with chicken.

rice noodles, coconut milk, teriyaki sauce, broccoli coleslaw, sweet red pepper, salt, chicken, egg whites, breadcrumbs, vegetable oil

Taken from www.food.com/recipe/teriyaki-chicken-noodles-138520 (may not work)