Name: Chicken Yakisoba
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Canola oil - 2 tablespoons; Sesame oil - 1 tablespoon; Skinless, boneless chicken breast halves - cut into bite-size pieces - 2; Garlic, minced - 2 cloves; Asian-style chile paste - 2 tablespoons; Soy sauce - ½ cup; Canola oil - 1 tablespoon; Cabbage, thinly sliced - ½ medium head; Onion, sliced - 1; Carrots, cut into matchsticks - 2; Salt - 1 tablespoon; Cooked yakisoba noodles - 2 pounds; Pickled ginger, or to taste (Optional) - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Yakisoba

1. Canola oil - 2 tablespoons

2. Sesame oil - 1 tablespoon

3. Skinless, boneless chicken breast halves - cut into bite-size pieces - 2

4. Garlic, minced - 2 cloves

5. Asian-style chile paste - 2 tablespoons

6. Soy sauce - ½ cup

7. Canola oil - 1 tablespoon

8. Cabbage, thinly sliced - ½ medium head

9. Onion, sliced - 1

10. Carrots, cut into matchsticks - 2

11. Salt - 1 tablespoon

12. Cooked yakisoba noodles - 2 pounds

13. Pickled ginger, or to taste (Optional) - 2 tablespoons

How to cook deliciously - Chicken Yakisoba

1. Stage

Heat 2 tablespoons canola oil and sesame oil in a large skillet over medium-high heat. Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. Stir chile paste into chicken mixture; cook and stir until chicken is completely browned, 3 to 4 minutes. Add soy sauce and simmer for 2 minutes. Pour chicken and sauce into a bowl.

2. Stage

Heat 1 tablespoon canola oil in the skillet over medium-high heat; cook and stir cabbage, onion, carrots, and salt in hot oil until cabbage is wilted, 3 to 4 minutes.

3. Stage

Stir the chicken mixture into the cabbage mixture. Add noodles; cook and stir until noodles are hot and chicken is no longer pink inside, 3 to 4 minutes. Garnish with pickled ginger. Baking Nana