Description
This Chicken Yakisoba recipe features tender chicken breasts stir-fried with vibrant vegetables and savory yakisoba noodles, all tossed in a flavorful homemade sauce made with soy, Worcestershire, ketchup, and oyster sauce. It’s a quick and satisfying Japanese-style stir-fry that’s perfect for weeknight dinners and can be customized with optional peanuts and sriracha for extra crunch and spice.
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 the sauce. In a small mixing bowl, whisk together soy sauce, Worcestershire sauce, ketchup, brown sugar, oyster sauce, and sesame oil. Set aside to let the flavors meld.
- Cook the noodles. Bring a large pot of water to a boil. Add the yakisoba noodles and cook, stirring occasionally, just until the noodles separate, about 1 minute. Drain thoroughly in a colander and set aside.
- Cook the chicken. Heat 1 tablespoon of vegetable oil in a non-stick wok or large deep skillet over fairly high heat. Lightly season the chicken strips with salt if desired. Add the chicken in a single layer, giving space between pieces, and cook, turning once halfway through, until cooked through, about 5 minutes. Remove cooked chicken to a plate.
- Sauté aromatics. Reduce heat slightly and add the remaining 1 tablespoon of oil to the skillet. Add the chopped white and light green onions, ginger paste, and garlic paste. Sauté carefully for about 30 seconds, as it may sputter.
- Cook the vegetables. Add the red bell pepper strips and sliced mushrooms. Sauté for 1 minute. Then add the shredded cabbage, matchstick carrots, and the green portions of the sliced green onions. Continue sautéing until the cabbage is just wilted, about 1 to 2 minutes longer.
- Combine and finish stir-fry. Add the drained noodles and cooked chicken back into the skillet. Pour the prepared sauce over everything and toss to coat evenly. Sauté together for 1 minute to allow flavors to meld. Taste and season with additional salt if needed.
- Serve. Serve the Chicken Yakisoba warm, topped with chopped peanuts and sriracha sauce if desired for extra crunch and spice.
Notes
- Yakisoba noodles are typically found in the produce section of grocery stores near fresh noodles.
- For a quicker version, substitute shredded rotisserie chicken instead of cooking chicken breasts; add it at the end of sautéing.
- Chopped peanuts and sriracha are optional toppings and are not included in the nutritional information.
- Ensure noodles are well-drained to prevent sogginess in the stir-fry.
- This recipe yields about 4 servings, perfect for a family dinner.
Keywords: Chicken Yakisoba, Japanese stir-fry, Yakisoba noodles, chicken stir-fry, quick dinner, vegetable stir-fry