Chicken Yakisoba & Spring Roll With Sweet & Tangy Orange Sauce


  • 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)


  • 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.

Serves: 4