Gluten-Free Chicken Yakisoba
Dive into the irresistible flavors of Gluten-Free Chicken Yakisoba, a healthier twist on the classic Japanese stir-fry dish! This recipe features tender strips of seasoned chicken, vibrant vegetables like carrots, bell peppers, and cabbage, and perfectly cooked gluten-free soba noodles, all tossed in a savory, umami-rich sauce made with gluten-free soy sauce, Worcestershire, mirin, and sesame oil. Enhanced with the bold aroma of garlic and ginger, every bite is a flavor-packed experience. Ready in just 35 minutes, this nutritious and gluten-free dinner is perfect for busy nights and is sure to please the whole family. Serve it hot and garnish with fresh green onions for the ultimate finishing touch!
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Recipe Information
Ingredients
- 8 ounces Gluten-free soba noodles
- 1 pound Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion
- 1 large Carrot
- 1 medium Red bell pepper
- 2 cups Green cabbage
- 3 tablespoons Gluten-free soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Mirin
- 1 teaspoon Sesame oil
- 2 cloves Garlic
- 1 teaspoon Ginger
- 2 stalks Green onions
Instructions
Cook the gluten-free soba noodles according to the package instructions. Drain and set aside.
Slice the chicken breast into thin strips and season with salt and black pepper.
In a large skillet or wok, heat the olive oil over medium-high heat.
Add the chicken to the skillet and stir-fry until it is browned and cooked through. Remove the chicken and set aside.
Thinly slice the onion, carrot, and red bell pepper. Finely shred the cabbage.
In the same skillet, add the onions, cooking until they are soft and translucent.
Add the carrots and red bell pepper, cooking for another 3-4 minutes until just tender.
Stir in the cabbage and cook for an additional 2 minutes until slightly wilted.
In a small bowl, mix together the gluten-free soy sauce, Worcestershire sauce, mirin, and sesame oil.
Return the chicken to the skillet alongside minced garlic and ginger. Stir everything together.
Pour the sauce over the chicken and vegetables, tossing everything to coat evenly.
Add the cooked gluten-free soba noodles to the skillet, gently tossing to combine all ingredients evenly.
Cook for another 2 minutes until everything is heated through and flavors are well blended.
Garnish with sliced green onions before serving.
Nutrition Facts
Calories |
1757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 7126 mg | 310% | |
| Total Carbohydrate | 154.6 g | 56% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 31.8 g | ||
| Protein | 150.0 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3015 mg | 64% | |
*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.
