Chicken & Mushroom stir-fry with Tofu Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 lb. Boneless, skinless chicken breast, cut into strips1/2 cup Kikkoman Stir-Fry Sauce1/4 cup Szechuan Spicy Stir-Fry Sauce1 package frozen Stir-Fry vegetables8 oz. package fresh mushrooms3 packages Tofu Shirataki (noodles)2 Tbsp. Extra Virgin Olive OilWater if needed
Follow directions on noodle package (rinse noodles, microwave for 1 minute, lay out on papertowels to dry).
Meanwhile, heat oil in large skillet, brown chicken pieces. Add mushrooms and frozen vegetables, continue to cook until vegetables are cooked and chicken is no longer pink. Push to the outside of skillet, add noodles and sauce to the middle of pan, stir all together and heat through. Add water or other broth if consistency is too dry (or more stir fry sauce if sodium is not a concern).
Number of Servings: 5
Recipe submitted by SparkPeople user JOLENEK2.
Meanwhile, heat oil in large skillet, brown chicken pieces. Add mushrooms and frozen vegetables, continue to cook until vegetables are cooked and chicken is no longer pink. Push to the outside of skillet, add noodles and sauce to the middle of pan, stir all together and heat through. Add water or other broth if consistency is too dry (or more stir fry sauce if sodium is not a concern).
Number of Servings: 5
Recipe submitted by SparkPeople user JOLENEK2.
Nutritional Info Amount Per Serving
- Calories: 255.2
- Total Fat: 8.3 g
- Cholesterol: 52.6 mg
- Sodium: 1,330.2 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 2.4 g
- Protein: 24.1 g
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