Chicken Yakisoba
Savor the vibrant flavors of Chicken Yakisoba, a classic Japanese stir-fry that combines tender strips of chicken breast with chewy yakisoba noodles and an irresistible medley of vegetables, including crisp green cabbage, julienned carrots, and sweet red bell peppers. This quick and easy dish is brought to life with a savory sauce made from soy sauce, oyster sauce, Worcestershire sauce, sake, and a dash of sugar, perfectly balancing salty and sweet notes. Cooked in a hot skillet or wok, this one-pan meal is ready in just 30 minutes, making it ideal for busy weeknights. Finished with a sprinkle of sesame seeds and fresh scallion slices, Chicken Yakisoba delivers restaurant-quality flavor right in your kitchen. Perfect for noodle lovers and fans of Asian-inspired recipes!
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Recipe Information
Ingredients
- 1 pound Boneless skinless chicken breast
- 14 ounces Yakikoba noodles
- 2 tablespoons Vegetable oil
- 2 cups Green cabbage
- 1 medium, julienned Carrot
- 1 medium, sliced Red bell pepper
- 1 small, sliced Onion
- 2 cloves, minced Garlic
- 3 tablespoons Soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Sake or dry sherry
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon, optional Sesame seeds
- 2 stalks, sliced for garnish Scallions
Instructions
Begin by slicing the chicken breast into thin strips. Season lightly with salt and pepper; set aside.
Cook the yakisoba noodles according to package instructions, typically by boiling them for a few minutes and then draining.
In a small bowl, combine soy sauce, Worcestershire sauce, oyster sauce, sake, and sugar. Stir well until the sugar dissolves and set the sauce aside.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil. Once hot, add the chicken strips and cook until browned and cooked through, about 5-6 minutes. Remove the chicken and set aside.
Add the remaining tablespoon of vegetable oil to the same skillet. Add the onions and garlic, and stir-fry for about 1 minute until fragrant.
Add the carrots, cabbage, and red bell pepper to the skillet. Stir-fry for about 3-4 minutes until the vegetables start to soften but are still crispy.
Return the chicken to the skillet and add the cooked yakisoba noodles. Pour the sauce over the top and toss everything together until well combined and heated through, about 2 minutes.
Adjust seasoning with additional salt and pepper if needed.
Garnish with sesame seeds and sliced scallions, and serve your delicious Chicken Yakisoba hot.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 7.3 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 707 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
