Chicken Yakisoba recipe

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Ingredients

2 tablespoons canola oil
1 tablespoon sesame oil
2 skinless, boneless chicken breast halves - cut into bite-size pieces
2 cloves garlic, minced
2 tablespoons Asian-style chile paste
½ cup soy sauce
1 tablespoon canola oil
½ medium head cabbage, thinly sliced
1 onion, sliced
2 carrots, cut into matchsticks
1 tablespoon salt
2 pounds cooked yakisoba noodles
2 tablespoons pickled ginger, or to taste

Nutrition Info

502.8 calories
carbohydrate: 69.8 g
cholesterol: 29.3 mg
fat: 16.5 g
fiber: 7.2 g
protein: 26.5 g
saturatedFat: 2.2 g
servingSize: -
sodium: 3867.9 mg
sugar: 9.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2 tablespoons canola oil and sesame oil in a large skillet over medium-high heat. Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. Stir chile paste into chicken mixture, cook and stir until chicken is completely browned, 3 to 4 minutes. Add soy sauce and simmer for 2 minutes. Pour chicken and sauce into a bowl.

  2. Heat 1 tablespoon canola oil in the skillet over medium-high heat, cook and stir cabbage, onion, carrots, and salt in hot oil until cabbage is wilted, 3 to 4 minutes.

  3. Stir the chicken mixture into the cabbage mixture. Add noodles, cook and stir until noodles are hot and chicken is no longer pink inside, 3 to 4 minutes. Garnish with pickled ginger.

Recipe Yield

4 servings

Recipe Note

This traditional Japanese yakisoba noodle dish includes cabbage and chicken in a spicy sauce.

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