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Homemade Chicken Yakisoba photo

Chicken Yakisoba

This Chicken Yakisoba is a quick, savory delight! Tender chicken and vibrant veggies come together in a rich, umami sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the 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
For the Yakisoba:
  • 12 ounces fresh yakisoba noodles
  • 1 tablespoon grated ginger
  • 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

Equipment

  • Large skillet or wok
  • Spatula or wooden spoon
  • Measuring spoons
  • Knife and cutting board
  • Grater

Method
 

Cooking Steps:
  1. In a small bowl, whisk together the soy sauce, Worcestershire sauce, ketchup, oyster sauce, brown sugar, and sesame oil. Set this delicious mixture aside.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces. Stir-fry for about 5-7 minutes, or until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set it aside.
  3. In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
  4. Add the diced onion, matchstick carrots, and sliced red bell pepper to the skillet. Stir-fry for about 3-4 minutes, or until the vegetables start to soften but still retain some crunch. Then, add the shredded cabbage and continue to stir-fry for another 2 minutes.
  5. Add the cooked chicken back to the skillet along with the fresh yakisoba noodles. Pour the sauce over the top and toss everything together until well-combined. Stir-fry for an additional 2-3 minutes, until the noodles are heated through and everything is well-coated in the sauce.
  6. Serve your Chicken Yakisoba hot, garnished with sliced green onions for a fresh touch.

Notes

  • For a low-carb option, try shirataki noodles instead of yakisoba noodles.
  • Customize with your favorite vegetables or proteins for a personalized touch.
  • Store leftovers in an airtight container in the fridge for up to 3 days.