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Easy Chicken Yakisoba

Easy Chicken Yakisoba

The ultimate comfort food comes in the form of Easy Chicken Yakisoba. This easy weeknight dinner is loaded with tender chicken, colorful vegetables, and savory sauces, making each bite a delightful experience. Whether you’re cooking for the family or just yourself, this dish is quick, satisfying, and full of flavor. Make it tonight!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Tbsp Soy Sauce
  • 2 Tbsp Worcestershire Sauce
  • 2 Tbsp Ketchup
  • 2 Tbsp Brown Sugar packed
  • 1 Tbsp Oyster Sauce
  • 1/2 tsp Sesame Oil
  • 1 lb Chicken Breasts sliced into bite-size strips
  • 2 (5.9 oz.) Refrigerated Yakisoba Noodles (seasoning packets discarded)
  • Salt if needed Salt
  • 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 each 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 Sliced Green Onions green portion only
  • 1/2 cup Chopped Peanuts for serving (optional)
  • to taste Sriracha for serving (optional)

Equipment

  • Large Pot
  • Skillet
  • Whisk
  • Mixing Bowl
  • Chef's Knife
  • Wooden Spoon

Method
 

  1. Bring a large pot of water to a boil while prepping ingredients. This will be used to cook the yakisoba noodles, ensuring they’re ready to add to the stir-fry.
  2. In a small mixing bowl, whisk together the soy sauce, Worcestershire sauce, ketchup, brown sugar, oyster sauce, and sesame oil. This sauce mixture will give your yakisoba that rich, savory flavor.
  3. Once the water is boiling, add the yakisoba noodles and cook them, stirring occasionally, just until they separate, about 1 minute. Drain well in a colander and set aside.
  4. Heat 1 Tbsp of vegetable oil in a non-stick wok or a 12-inch deep non-stick skillet over fairly high heat. Make sure the oil is hot before adding the chicken.
  5. Add the sliced chicken to the hot skillet. If desired, season lightly with salt. Give space between the pieces and cook, turning once halfway, until cooked through, about 5 minutes. Look for the chicken to be golden brown and no longer pink inside.
  6. Transfer the cooked chicken to a plate and reduce the heat slightly. Heat the remaining 1 Tbsp of vegetable oil in the skillet.
  7. Add in the chopped green onions, ginger paste, and garlic paste to the skillet. Sauté for about 30 seconds, and be cautious as it may sputter a little. You want the mixture to be fragrant.
  8. Next, add in the sliced red bell pepper and button mushrooms. Sauté for 1 minute to let them soften slightly.
  9. Now, add in the shredded green cabbage, matchstick carrots, and the green portion of the green onions. Sauté until the cabbage is just wilted, about 1 to 2 minutes longer. The vegetables should remain vibrant and crisp.
  10. Return the drained yakisoba noodles and cooked chicken to the skillet. Pour the sauce over the top and toss everything together. Sauté for 1 minute, allowing the noodles to absorb the flavors of the sauce.
  11. Season lightly with salt as needed, tasting to adjust flavors. Serve warm with chopped peanuts and Sriracha drizzled on top if desired. Enjoy your Easy Chicken Yakisoba warm!

Notes

Yakisoba noodles are usually found in the produce section at the grocery store. To save even more time, use shredded rotisserie chicken in place of cooking chicken breasts here. Just add at the end.