Description
Chicken Yakisoba is a flavorful and hearty Japanese-inspired stir-fry dish featuring tender bite-sized chicken strips, chewy yakisoba noodles, and a vibrant mix of vegetables all tossed in a savory and slightly sweet sauce. Perfect for satisfying take-out cravings at home, this dish is quick to prepare and offers a delicious combination of textures and flavors.
Ingredients
Scale
Sauce
- 2 Tbsp soy sauce
- 2 Tbsp Worcestershire sauce
- 2 Tbsp ketchup
- 2 Tbsp packed light brown sugar
- 1 Tbsp oyster sauce
- 1/2 tsp sesame oil
Chicken and Vegetables
- 1 lb chicken breasts, sliced into bite size strips
- 2 (5.9 oz.) pks. refrigerated yakisoba noodles (seasoning packets discarded)
- Salt, if needed
- 1/2 cup chopped green onions (white and light portions only)
- 1 1/2 Tbsp Gourmet Garden Chunky Garlic Stir-In Paste
- 1 Tbsp Gourmet Garden Ginger Stir-In Paste
- 2 Tbsp vegetable oil
- 1 red bell pepper, cored and sliced into 2-inch fairly thin strips
- 5 oz. button mushrooms, sliced
- 3 cups shredded green cabbage
- 1 cup matchstick carrots
- 2/3 cup 2-inch strip sliced green onions (green portion only)
Optional Garnish
- 1/2 cup chopped peanuts
- Sriracha to taste
Instructions
- Prepare Sauce: In a small mixing bowl, whisk together the soy sauce, Worcestershire sauce, ketchup, light brown sugar, oyster sauce, and sesame oil until well combined. Set this sauce mixture aside for later use.
- Cook Noodles: Bring a large pot of water to a boil. Add the refrigerated yakisoba noodles and cook, stirring occasionally, just until the noodles separate, about 1 minute. Drain the noodles well in a colander and set aside.
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a non-stick wok or a 12-inch deep non-stick skillet over fairly high heat. Lightly season the chicken strips with a pinch or two of salt if needed, then add them to the hot pan, making sure to space the pieces apart. Cook the chicken, turning once halfway through, until cooked through and lightly browned, about 5 minutes. Transfer the cooked chicken to a plate and set aside.
- Sauté Aromatics: Reduce the heat slightly and add the remaining 1 tablespoon of vegetable oil to the skillet. Add the chopped white and light green onions, garlic paste, and ginger paste to the pan. Sauté for about 30 seconds, being careful as the garlic may sputter a little.
- Cook Vegetables: Add the sliced red bell pepper and button mushrooms to the skillet. Sauté for 1 minute. Then add the shredded cabbage, matchstick carrots, and the green parts of the sliced green onions. Continue to sauté until the cabbage is just wilted, about 1 to 2 minutes longer.
- Combine and Finish: Add the drained yakisoba noodles and cooked chicken back into the skillet with the vegetables. Pour the prepared sauce over all the ingredients and toss everything together well. Cook for an additional 1 minute to let the flavors meld and to heat everything through. Taste and season with additional salt if needed.
- Serve: Serve the Chicken Yakisoba warm, garnished with chopped peanuts and sriracha according to your preference for extra crunch and heat.
Notes
- This Chicken Yakisoba is a hearty, vegetable-filled stir-fry dish that’s both saucy and perfectly seasoned, making it a comforting and delicious alternative to take-out.
- You can adjust the spice level by adding more or less sriracha based on your taste.
- If desired, substitute chicken breasts with chicken thighs for a juicier texture.
- Ensure to discard the seasoning packets from the refrigerated yakisoba noodles as this recipe uses its own sauce for flavor.
- Use a non-stick wok or deep skillet to make tossing and cooking easier without sticking.
Nutrition
- Serving Size: 1 serving
- Calories: 444 kcal
- Sugar: 15 g
- Sodium: 1049 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 72 mg
