How To Prepare
1. Prepare the noodles according to package directions. Drain and set aside.
2. In the meantime, in a large nonstick pot or pan, heat the olive oil. Cook the cubed chicken breast over medium heat until all pink color is gone. Add the mushrooms, garlic, ginger and cook over medium heat for 4 minutes. Stir often. Mix in broth, vinegar, teriyaki and red pepper flakes. Bring to a boil. Stir in cabbage and chicken. Return to a boil; reduce heat and simmer, uncovered, for 5 minutes.
3. Stir in cooked noodles, lemon juice and remove from heat.
4. Ladle into each bowl and garnish each serving with 1 tablespoon sliced green onions.
Makes 4 main course servings
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Ingredients
- 16 oz (1 lb) skinless lean chicken breast, cubed
- 3 ounces rice noodles cooked,
- 1 teaspoon olive oil
- 3 cups (6 oz) fresh shiitake mushrooms, stems removed and caps thinly sliced,
- 3 cloves (about 1 tablespoon) fresh garlic, chopped
- 1 tablespoon ginger (from a jar), see shopping tip
- 3 (14-ounce) cans no salt added chicken broth, see healthy benefits
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons Mrs. Dash Teriyaki Marinade
- ¼ teaspoon red pepper flakes
- 2 cups cabbage, shredded
- 1½ cups cooked chicken, diced
- 2 tablespoons lemon juice
- ¼ cup green onions, sliced for garnish
Ingredients
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