Ingredients:
8 ounces uncooked soba noodles
2 teaspoons oil
1 1/4 lbs boneless skinless chicken breasts, cut into bite-size pieces
1 large carrots, peeled and thinly sliced
1 (14 1/2 ounce) cans reduced-sodium chicken broth, with 1/3 less sodium
1/3 cup light teriyaki sauce
2 tablespoons cornstarch
2 teaspoons five-spice powder
4 green onions, diagonally sliced
2 tablespoons chopped fresh cilantro
Directions:
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.
Servings: 6
Time preparation: 20 min.
Time total: 40 min.