In a small bowl, marinate chicken in teriyaki glaze for 1/2 hour to overnight in the refrigerator. To cook, heat oil in a large, deep, preferably non-stick skillet or a large heavy wok. Add chicken and stir fry until chicken is browned. Add onions, garlic and ginger and stir fry about 1 minute. Add carrots, celery and zucchini and stir fry 3 minutes until vegetables just begin to wilt. Add stock and bring to a boil. Cook gently 2 minutes until chicken is cooked through and add bean sprouts. Meanwhile, cook noodles in a large pot of boiling, salted water until almost tender. Drain and add to chicken and vegetables. Toss pasta with vegetables in the pan over gentle heat for a few minutes until noodles absorb liquid. Taste and adjust with salt and pepper if necessary. Serve in large bowls. NOTES : Makes 6 servings
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|Serving Size: 1 Serving (2203g)|
|Recipe Makes: 1|
|Calories from Fat: 434 (18%)|
|Amt Per Serving||% DV|
|Total Fat 48.2g||64 %|
|Saturated Fat 9.3g||47 %|
|Monounsaturated Fat 21.3g|
|Polyunsanturated Fat 12.7g|
|Cholesterol 563.7mg||173 %|
|Sodium 2893.8mg||100 %|
|Potassium 4054.3mg||107 %|
|Total Carbohydrate 307.3g||90 %|
|Dietary Fiber 19.6g||78 %|
|Sugars, other 287.8g|
|Protein 180.9g||258 %|
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Calories per serving: 2405
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