Yield:
2 Servings
Prep Time:
5 – 10 Minutes
Cook Time:
15 – 20 Minutes
Category
Lunch + Dinner
Calories:
368.3
Carbs:
54.1
Fat:
1.9
Fiber:
5.9
Protein:
33.7
WW Points:
8
ingredients
1 pack Thai wheat noodles from Trader Joe’s (or noodles of choice)
2 medium carrots, sliced in ¼” pieces
1 medium zucchini, sliced in ½” pieces
1 8-oz can sliced water chestnuts, drained
½ red onion, sliced
4 chicken tenderloins, Teriyaki marinated and grilled
Or cooked your desired way, then shred
¼ cup teriyaki sauce
for the toppings:
green onion
furikake
sriracha
directions
Step 1:
Marinate the chicken tenderloins in your favorite teriyaki sauce first thing in the morning and refrigerate. By dinner time, they’ll be full of flavor.
Step 2:
About 30 minutes before cooking, remove the chicken from the fridge, to get the chill off. Grill or pan-cook until done, let cool slightly, then shred.
Step 3:
While the chicken cooks, prep the carrots and zucchini. Steam them on the stove or in the microwave until tender but still slightly crisp. Ideally, they’ll finish around the same time as the chicken. Drain the water chestnuts.
Step 4:
In a medium frying pan over medium-high heat, add avocado oil spray (or your preferred oil). Once hot, sauté the onion slices until tender. Stir in the water chestnuts, carrots, and zucchini, tossing for a couple of minutes.
Step 5:
Add the noodles and shredded chicken, and toss again until heated through.
Step 6:
Finally, pour in the teriyaki sauce, toss to coat, and serve immediately.