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Chicken Yakisoba

🇯🇵 Japan

Servings: 3-4 Prep: 10 minutes Total: 35 minutes

Ingredients

  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp ketchup
  • 1 tbsp oyster sauce
  • 1 tsp granulated sugar
  • 2 chicken breasts, cut into 1" strips
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp vegetable oil, divided
  • 1 small yellow onion, thinly sliced
  • 1 carrot, cut into 1/4" planks
  • 1/2 head green cabbage, coarsely chopped
  • 3 scallions, cut into thirds
  • 1/3 cup bean sprouts
  • 1 (16-oz) package yakisoba noodles

Steps

  1. Whisk together Worcestershire sauce, soy sauce, ketchup, oyster sauce, and sugar in a small bowl; set aside.
  2. Season chicken with salt and pepper. Heat 2 tbsp oil in a large skillet or wok over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, about 7 minutes. Transfer to a plate.
  3. Heat remaining 1 tbsp oil in the same skillet over medium heat. Cook onion and carrot, stirring occasionally, until softened, about 5 minutes.
  4. Add cabbage, scallions, and bean sprouts. Cook, stirring, until cabbage is slightly wilted and vegetables are lightly browned, 4-5 minutes. Season with salt and pepper.
  5. Meanwhile, cook noodles according to package directions, discarding seasoning packets. Drain thoroughly.
  6. Add noodles to the skillet with vegetables and toss to combine. Return chicken and its juices to the skillet; toss again.
  7. Cook, stirring, until noodles start to brown, 2-3 minutes more.

Source: www.delish.com