FAQs
Q: What makes Chicken Yakisoba so flavorful? A: Chicken Yakisoba is a savory dish full of flavor, due to the combination of different ingredients. The combination of traditional Japanese flavors like soy sauce and sesame seeds, combined with fresh ingredients like chicken and vegetables, create a dish bursting with umami.
Q: What’s the key to making a successful Chicken Yakisoba? A: The key to a successful Yakisoba is all about ensuring that each ingredient is cooked perfectly. Cooking the chicken until golden brown helps it to retain its natural juices and flavors, and adding the vegetables at the end helps them to retain their texture and flavor, resulting in a well balanced and delicious dish.
Q: How long does it take to make Chicken Yakisoba? A: Chicken Yakisoba can be cooked in about 25 minutes, making it a great mid-week dinner option.
Chicken Yakisoba
2
servings15
minutes20
minutes35
minutesCooking the perfect Chicken Yakisoba is all about balance. By following these steps and controlling the rate at which each ingredient is added, you’ll end up with a dish that has subtle and complimentary flavors. The key is to let the ingredients simmer together for the right amount of time, giving the dish enough time to infuse and bring out the best flavor possible.
Ingredients
2 tablespoons canola oil
1 tablespoon sesame oil
2 skinless, boneless chicken breast halves – cut into bite-size pieces
2 cloves garlic, minced
2 tablespoons Asian-style chili paste
1/2 cup soy sauce
1 tablespoon canola oil
1/2 medium head cabbage, thinly sliced
1 onion, sliced
2 carrots, cut into matchsticks
1 tablespoon salt
2 pounds cooked yakisoba noodles
2 tablespoons pickled ginger, or to taste (optional)
Directions
- 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 chili 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.
- 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.
- 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.