Happy New Year friends! This is a dish I used to love making until our son decided that he didn’t like most of the ingredients, so it was shelved. As I was poking through my recipe book, I decided to bring it back to the table. And it was a hit.

1 package thin rice noodles
1 can unsweetened coconut milk
8 tbsp teriyaki sauce
1 package broccoli slaw
1 red bell pepper, sliced into thin strips
1 pound boneless, skinless chicken breast
1 cup panko breadcrumbs

Marinate the chicken breasts in 4 tablespoons of the teriyaki sauce for at least two hours. When you’re ready to cook, soak the noodles in hot water for 15 minutes. In a large pan, heat the coconut milk and the remaining teriyaki sauce. Add the broccoli slaw and red pepper and simmer until the veggies are cooked.

While the veggies and sauce are cooking, remove the chicken from the marinade and dredge in the panko. Either cook in a skillet over high heat or cook in a 400 degree air fryer until the chicken is done and the breadcrumbs are crisp (about 15-20 minutes depending on the size of your chicken – these were pretty good size pieces).

While the chicken is cooking, drain the rice noodles and add to the sauce. Mix them up well to coat the rice noodles. When the chicken is finished, nestle it on top of the noodles and sauce to serve. Then all that’s left is to enjoy.

Here’s to re-discovering old favorites!

Eat well friends!