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Nutrition Facts
Serving Size 481 g
(Approx. 4 Servings)
Amount Per Serving
Calories 390 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 430 mg 18%
Total Carbohydrate 42 g 14%
Dietary Fiber 6 g 24%
Sugars 5 g
Protein 29 g
Vitamin A 60% Iron 10%
Vitamin C 80% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Coconut Chicken & Veggie Noodle Bowl
Prep Time
1 h 30 m
Cook Time
10 minutes
Total Time
1 h 40 m
4  People


Recipe makes 4 Servings

3/4 cup(s) lite coconut milk, divided
2 garlic, minced and divided
1 Tbsp curry powder
1 Lb chicken breasts, sliced thin
1 Tbsp canola oil
1 broccoli crowns, cut into florets
16 Oz rice noodles
1 cup(s) green onions, cut in 1-inch pieces
1/2 cup(s) bunch cilantro, chopped
1 cup(s) green cabbage, shredded
1 cup(s) carrots, shredded
1 cucumber, sliced
4 Tsp lower sodium soy sauce
4 Tsp Huy Fong Sriracha Hot Chili Sauce
1 lime, cut in wedges
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Combine half of the coconut milk, garlic and curry powder in a zip-close bag. Add chicken, seal bag, and turn to coat. Marinate in refrigerator 1 hour.
Heat oil in a large non-stick skillet on medium-high.
Remove chicken from marinade and gently shake off excess. Place in hot pan and brown both sides until cooked through.
Add broccoli and cook several minutes, then stir in remaining coconut milk and reduce. Remove from heat.
Add rice noodles, toss, and divide into 4 bowls.
Top with cilantro, cabbage, carrots and cucumber then lightly drizzle with soy sauce and Sriracha sauce.
Serve with a squeeze of lime.



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