Category: Poultry Dishes

Serves: 6

Ingredients

• ½ cup fat-free, less-sodium chicken broth
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons mirin (sweet rice wine)
• 1 teaspoon Sriracha (hot chile sauce)
• 1 (12-ounce) package soba (buckwheat noodles)
• 1 tablespoon canola oil
• 1 teaspoon minced garlic
• 1 teaspoon grated peeled fresh ginger
• 1 pound chicken breast tenders, cut into bite-sized pieces
• 2 large zucchini, cut into julienne strips (about 2 cups)
• 1 large carrot, cut into julienne strips
• 1 tablespoon sesame seeds, toasted

Directions

1. Combine first 5 ingredients in a small bowl.
2. Prepare noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
3. Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and chicken to pan; sauté for 3 minutes, stirring constantly. Add broth mixture, zucchini, and carrot to pan; cook 3 minutes, stirring constantly. Add noodles; cook for 2 minutes or until thoroughly heated, tossing well. Sprinkle with sesame seeds.

Nutrition Facts

Calories 353, Fat 5.2g, Protein 25.7g, Carbohydrates 47.4g, Fiber 2.4g, Cholesterol 44mg, Iron 4mg, Sodium 754mg, Calcium 29mg