Total Time
Prep/Total Time: 25 min.
-
Ingredients
- 1 tablespoon sesame oil
- 1 package (22 ounces) frozen grilled chicken breast strips
- 1 medium yellow summer squash, thinly sliced
- 1 cup julienned carrots
- 1/3 cup halved fresh snow peas
- 3 garlic cloves, minced
- 2 packages (3 ounces each) chicken ramen noodles, broken into small pieces
- 1-1/3 cups water
- 1/3 cup white wine or chicken broth
- 3 tablespoons reduced-sodium teriyaki sauce
- 4 green onions, sliced
Directions
- In
a large skillet, heat oil over medium-high heat; saute chicken, squash
and carrots until chicken is heated through, 6-8 minutes. Add snow peas;
cook until vegetables are crisp-tender, 3-4 minutes. Add garlic and
contents of one ramen seasoning packet (discard or save second packet
for another use); cook and stir 1 minute.
-
Add noodles, water, wine and teriyaki sauce. Bring to a boil; cook,
uncovered, until noodles are tender, 3-4 minutes, stirring occasionally.
- Remove from heat; stir in green onions. Serve immediately.
Test Kitchen Tips
The noodles soak up the sauce to become extra flavorful.This recipe is perfect for using up leftovers. Try it with leftover pork or rotisserie chicken.Nutrition Facts
1-1/2 cups: 460 calories, 15g fat (5g saturated fat), 93mg cholesterol,
1626mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 45g protein.
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