1. Soak noodles in bowl of warm water for 15 minutes. In large saucepan over medium heat, warm coconut milk, 4 tablespoons teriyaki sauce, broccoli slaw, red pepper strips and salt. Cook until broccoli and pepper are heated throughout, about 5 minutes; set aside.
2. Brush both sides of chicken pieces with 2 tablespoons teriyaki sauce. Dip each piece in egg white and coat completely with panko crumbs.
3. In large non-stick skillet, warm canola oil over high heat. Add chicken pieces and sauté 2 - 3 minutes, then turn and cook additional 2 minutes or until crumbs are crisp. While chicken is cooking, drain rice noodles and add to coconut-teriyaki sauce in pan; reheat as needed. Place noodles and sauce on serving platter; top with chicken pieces. Drizzle remaining tablespoon of teriyaki sauce over all before serving.

Recipe courtesy of the National Chicken Council.

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