Ingredients
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8 ounces uncooked soba noodles
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2 teaspoons oil
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1 1/4 lbs boneless skinless chicken breasts, cut into bite-size pieces
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1 (14 1/2 ounce) can reduced-sodium chicken broth, with 1/3 less sodium
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1/3 cup light teriyaki sauce
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2 tablespoons cornstarch
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2 teaspoons five-spice powder
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4 green onions, diagonally sliced
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2 tablespoons chopped fresh cilantro
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1 large carrot, peeled and thinly sliced
Instructions
- Cook noodles as directed on package. Drain.
- Meanwhile, heat oil in large skillet or wok over medium-high heat until hot. Add chicken; cook and stir 3 to 4 minutes or until lightly browned. Add carrot; cook and stir 3 to 4 minutes or until slightly tender.
- In medium bowl, combine broth, teriyaki sauce, cornstarch and five-spice powder. Add to chicken and carrots; mix well. Reduce heat; cover and cook 5 minutes or until chicken is no longer pink and carrots are tender.
- Just before serving, stir in noodles; cook 2 to 3 minutes or until throughly heated. Sprinkle with onions and cilantro.