Chicken Yakisoba
This Chicken Yakisoba is SO EASY! A flavorful Japanese stir-fry with tender chicken, fresh veggies, and chewy noodles ready in under 30 minutes.
Equipment
- Large Skillet or Wok
- Spatula or wooden spoon
- Measuring cups and spoons
- Cutting board and knife
Ingredients
Sauce
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon sesame oil
Main Ingredients
- 12 ounces fresh yakisoba noodles
- 1 tablespoon ginger grated
- 2 cloves garlic minced
- 2 tablespoons vegetable oil
- 1 pound chicken breast or thighs cut into thin, bite-size pieces
- 2 carrots peeled and cut into matchsticks
- 1 small onion finely diced
- 1 red bell pepper thinly sliced
- 2 cups Napa cabbage or green cabbage shredded
- 2 green onions thinly sliced, for garnish
Instructions
Prepare the Sauce
- In a small bowl, whisk together the soy sauce, Worcestershire sauce, ketchup, oyster sauce, brown sugar, and sesame oil. Set this sauce mixture aside.
Cook the Chicken
- Heat 1 tablespoon of vegetable oil in your skillet or wok over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.
Sauté the Vegetables
- In the same skillet, add another tablespoon of vegetable oil. Once hot, add grated ginger and minced garlic. Sauté for about 30 seconds until fragrant.
- Add diced onion, matchstick carrots, and sliced bell pepper. Stir-fry for 3-4 minutes until they begin to soften.
Add Cabbage and Noodles
- Add shredded cabbage and fresh yakisoba noodles to the pan. Toss everything together, separating the noodles and mixing well with vegetables.
Combine Everything
- Return the cooked chicken to the pan and pour the sauce over the mixture. Stir well to coat noodles and vegetables. Cook for 2-3 minutes until heated through.
Serve and Garnish
- Remove skillet from heat. Serve Chicken Yakisoba hot, garnished with thinly sliced green onions.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat with a splash of water or soy sauce to keep noodles moist.
- For a low-carb version, substitute yakisoba noodles with spiralized zucchini, shirataki noodles, or cauliflower rice.
- Do not overcrowd the pan when cooking chicken to ensure proper searing and flavor.