Chicken Yakisoba & Spring Roll With Sweet & Tangy Orange Sauce

  • By Terry Morrisey

Recipes: Chicken

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.

Serves: 4

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100% Gluten Free Teriyaki Sauce

Lower Sodium And No Preservatives

Perfect for Chicken, Wings, Steak and More 

Tastes Amazing

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