Chicken Yakisoba
Tender chicken, crisp-tender cabbage, carrots, and onion are stir-fried with yakisoba noodles in a savory sauce made with soy sauce, Worcestershire sauce, and ketchup. This quick stovetop dinner is ready in about 30 minutes.
Prep: 15 min · Cook: 15 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.25 lb (570 g) chicken breasts, boneless, skinless
- 18 oz (510 g) cooked yakisoba noodles
- 4 cups (280 g), thinly sliced green cabbage
- 2 medium (about 170 g), thinly sliced carrots
- 1 medium (about 170 g), thinly sliced yellow onion
- 2 tablespoons (30 ml) vegetable oil
- 3 tablespoons (45 ml) low-sodium soy sauce
- 1 tablespoon (15 ml) worcestershire sauce
- 2 tablespoons (30 ml) ketchup
- 1 teaspoon (5 ml) toasted sesame oil
Cooking instructions
- In a small bowl, whisk together the soy sauce, Worcestershire sauce, ketchup, and toasted sesame oil. Set aside. (about 2 min)
- Pat the chicken dry and cut it into thin strips. Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and stir-fry until no longer pink and the thickest pieces reach 165°F (74°C), about 4 to 5 minutes. Transfer to a plate. (about 5 min) — Medium-high heat
- Add the remaining 1 tablespoon oil to the skillet. Stir-fry the onion and carrots for 2 minutes, then add the cabbage and cook until the vegetables are crisp-tender, 3 to 4 minutes. (about 6 min) — Medium-high heat
- Add the cooked yakisoba noodles and return the chicken to the skillet. Pour in the sauce and toss continuously until the noodles are hot and evenly coated, 2 to 3 minutes. Serve immediately. (about 3 min) — Medium-high heat