Description
This Chicken Yakisoba recipe is a quick and flavorful Japanese-style stir-fry noodle dish featuring tender chicken, fresh vegetables, and a savory sauce made from soy, Worcestershire, ketchup, and oyster sauce. Perfect for a weeknight dinner, it combines easy-to-find ingredients and simple cooking techniques to deliver an authentic taste of yakisoba right at home.
Ingredients
Scale
Sauce:
- 2 Tbsp soy sauce
- 2 Tbsp Worcestershire sauce
- 2 Tbsp ketchup
- 2 Tbsp packed light brown sugar
- 1 Tbsp oyster sauce
- 1/2 tsp sesame oil
Stir-Fry:
- 1 lb chicken breasts, sliced into bite size strips
- 2 (5.9 oz.) pks. refrigerated yakisoba noodles (seasoning packets discarded)
- Salt, if needed
- 1/2 cup chopped green onions, white and light portions only
- 1 1/2 Tbsp Gourmet Garden Chunky Garlic Stir-In Paste
- 1 Tbsp Gourmet Garden Ginger Stir-In Paste
- 2 Tbsp vegetable oil
- 1 red bell pepper, cored and sliced into 2-inch fairly thin strips
- 5 oz. button mushrooms, sliced
- 3 cups shredded green cabbage
- 1 cup matchstick carrots
- 2/3 cup 2-inch strip sliced green onions, green portion only
- 1/2 cup chopped peanuts (optional, for serving)
- Sriracha, to taste (optional, for serving)
Instructions
- Prepare Noodles: Bring a large pot of water to a boil. Add the yakisoba noodles and cook while stirring occasionally just until they separate, about 1 minute. Drain well in a colander and set aside.
- Make Sauce: In a small mixing bowl, whisk together soy sauce, Worcestershire sauce, ketchup, brown sugar, oyster sauce, and sesame oil. Set aside.
- Cook Chicken: Heat 1 Tbsp vegetable oil in a non-stick wok or a deep 12-inch non-stick skillet over fairly high heat. Lightly season the chicken strips with salt if needed, then add them spaced apart in the pan. Cook, turning once halfway through, until chicken is cooked through, about 5 minutes. Transfer chicken to a plate.
- Sauté Aromatics: Reduce heat slightly and heat the remaining 1 Tbsp oil in the skillet. Add the white and light portions of green onions, ginger stir-in paste, and garlic stir-in paste. Sauté for 30 seconds, being cautious as it may sputter.
- Add Vegetables: Add red bell pepper strips and sliced mushrooms and sauté for 1 minute. Then add shredded cabbage, matchstick carrots, and green portions of green onions. Continue sautéing until the cabbage is just wilted, about 1 to 2 minutes longer.
- Combine and Finish: Add the drained noodles and the cooked chicken back to the skillet. Pour the prepared sauce over everything and toss to combine. Sauté for 1 more minute to heat through and meld flavors. Taste and season lightly with salt if needed.
- Serve: Serve the yakisoba warm topped with optional chopped peanuts and sriracha to taste for added crunch and spice.
Notes
- Recipe sourced from Cooking Classy.
- Yakisoba noodles are typically found in the produce section of grocery stores.
- To save time, shredded rotisserie chicken can be used instead of cooking chicken breasts.
- Peanuts are optional and not included in the nutrition information.
Keywords: chicken yakisoba, Japanese stir-fry noodles, yakisoba recipe, chicken stir-fry, quick Asian dinner