Chicken Yakisoba & Spring Roll With Sweet & Tangy Orange Sauce
Ingredients:
- 4 boneless skinless chicken breasts, cut into bite size pieces.
- 8 cups Yakisoba noodles ( Chinese or Japanese)
- 1 cup chopped white cabbage
- 1 cup broccoli florets
- ½ cup shredded carrots
- 1 cup snow peas
- 2 cups Keli’s Pineapple Luau Teriyaki
- 1 ½ cups water
- 1 box of prepared frozen spring rolls
- 1 cup Keli’s Sweet & Tangy Orange Sauce (for dipping)
Directions:
- Season chicken pieces with salt and pepper and place in large non stick skillet with olive
- Cook until done, stirring often.
- Add 1 cup sauce to chicken and cook stirring constantly, until it thickens into shiny glaze.
- Reduce heat, and keep warm.
- Bake or microwave spring rolls according to package instructions
- In a large skillet or wok bring remaining Pineapple Luau Teriyaki and water to a boil.
- Add noodles and stir till hot and they absorb the sauce.
- Add cabbage, broccoli, carrots, and snow peas to wok. Stir until broccoli get bright green
- Serve Yakisoba noodles with a scoop of the Teriyaki chicken on top and spring roll on side with Sweet & Tangy dipping sauce.
