Soy-Free Chicken Yakisoba
Transform your weeknight dinners with this vibrant and flavorful Soy-Free Chicken Yakisoba recipe! Packed with tender chicken, stir-fried yakisoba noodles, and fresh, colorful vegetables like red bell pepper, carrot, and cabbage, this dish is a wholesome twist on the classic Japanese favorite. The secret lies in the soy-free sauce, featuring coconut aminos, honey, apple cider vinegar, and hoisin sauce, which creates a perfect blend of savory and slightly sweet flavors. Highlighted with aromatic garlic and ginger and finished with a sprinkle of sesame seeds and green onions, this quick and easy recipe takes just 35 minutes from prep to plate. Ideal for those avoiding soy but craving bold Asian-inspired cuisine, this recipe is a must-try for busy cooks looking to elevate their noodle game!
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breast
- 10 ounces yakisoba noodles
- 1 whole red bell pepper
- 1 large carrot
- 2 cups green cabbage
- 3 cloves garlic
- 1 teaspoon ginger
- 0.25 cup coconut aminos
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 2 tablespoons hoisin sauce (soy-free)
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 2 stalks green onions
- 1 tablespoon sesame seeds
Instructions
Thinly slice the chicken breast into bite-sized pieces.
Cook the yakisoba noodles according to package instructions, drain and set aside.
Slice the red bell pepper and carrot into thin strips, and shred the cabbage.
Mince the garlic cloves and finely grate or mince the ginger.
In a small bowl, mix together the coconut aminos, apple cider vinegar, honey, soy-free hoisin sauce, sea salt, and black pepper to create the sauce. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add chicken pieces to the skillet and sauté until cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add the garlic and ginger, stir-frying for about 30 seconds until fragrant.
Add the sliced red bell pepper, carrot, and cabbage to the skillet. Stir-fry for about 3-4 minutes until the vegetables are slightly tender.
Return the cooked chicken to the skillet, and add the cooked yakisoba noodles.
Pour the sauce over the chicken and noodles, tossing everything well to combine and heat through, about 2-3 minutes.
Remove from heat and garnish with chopped green onions and sesame seeds.
Serve hot and enjoy your soy-free chicken yakisoba!
Nutrition Facts
Calories |
1715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 4774 mg | 208% | |
| Total Carbohydrate | 158.5 g | 58% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 61.1 g | ||
| Protein | 146.0 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2159 mg | 46% | |
*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.
