Description
This One-Pot Chicken Yakisoba is a quick and flavorful Japanese-inspired noodle stir-fry made with tender chicken, crisp vegetables, and a savory-sweet sauce. Perfect for busy weeknights!
Ingredients
▢ 2 tbsp vegetable oil
▢ 1 lb boneless, skinless chicken thighs or breasts, thinly sliced
▢ 1 medium yellow onion, thinly sliced
▢ 2 cloves garlic, minced
▢ 1 cup shredded green cabbage
▢ 1 carrot, julienned
▢ 1 red bell pepper, thinly sliced
▢ 12 oz yakisoba noodles (fresh or pre-cooked)
▢ 1/4 cup low-sodium soy sauce
▢ 2 tbsp Worcestershire sauce
▢ 1 tbsp ketchup
▢ 1 tbsp oyster sauce (or hoisin sauce for a vegetarian twist)
▢ 1 tsp sugar
▢ 1/2 tsp ground ginger
▢ Green onions and sesame seeds, for garnish
Instructions
1. In a large skillet or wok, heat 1 tbsp of vegetable oil over medium-high heat.
2. Add sliced chicken and cook until browned and cooked through, about 5–6 minutes. Remove and set aside.
3. In the same skillet, add the remaining oil. Sauté onion for 2–3 minutes until slightly softened.
4. Add garlic, cabbage, carrot, and bell pepper. Stir-fry for 4–5 minutes until veggies are tender-crisp.
5. While veggies cook, mix the soy sauce, Worcestershire, ketchup, oyster sauce, sugar, and ginger in a small bowl.
6. Return the cooked chicken to the skillet. Add noodles and pour sauce over everything.
7. Toss to combine and heat through, letting the sauce coat the noodles evenly.
8. Serve hot, topped with green onions and sesame seeds.
Notes
Feel free to substitute yakisoba noodles with ramen noodles or spaghetti.
Add mushrooms or snap peas for extra veggies.
Leftovers reheat well for lunch the next day!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 7g
- Sodium: 720mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 70mg