Chicken Yakisoba Recipes
YAKISOBA CHICKEN
Japanese buckwheat flour noodles with chicken at their best! Noodles can be found in an Asian foods market.
Provided by emmaxwell
Categories World Cuisine Recipes Asian Japanese
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. Remove mixture from pan, set aside, and keep warm.
- In the emptied pan combine the onion, cabbage, and carrots. Stir-fry until cabbage begins to wilt, 2 to 3 minutes. Stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. Serve and enjoy!
Nutrition Facts : Calories 295.2 calories, Carbohydrate 40.7 g, Cholesterol 45.6 mg, Fat 4.8 g, Fiber 3 g, Protein 26.3 g, SaturatedFat 0.9 g, Sodium 1621.3 mg, Sugar 5.5 g
CHICKEN YAKISOBA
This traditional Japanese yakisoba noodle dish includes cabbage and chicken in a spicy sauce.
Provided by Allrecipes
Categories World Cuisine Recipes Asian Japanese
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
- 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.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 69.8 g, Cholesterol 29.3 mg, Fat 16.5 g, Fiber 7.2 g, Protein 26.5 g, SaturatedFat 2.2 g, Sodium 3867.9 mg, Sugar 9.6 g
CHICKEN YAKISOBA RECIPE RECIPE - (4.5/5)
Provided by Sharon T
Number Of Ingredients 15
Steps:
- Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don't let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes). Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5 to 10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2 to 3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking. In a small bowl, combine the soy sauce, Worcestershire sauce, ketchup, Sriracha, and sugar. Use only ½ teaspoon of Sriracha if you don't want it spicy, use up to 1 tablespoon if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).
YAKISOBA CHICKEN
Well if you want something fairly quick to put together and is loaded with flavor, this is it. The Thai red curry paste adds such a wonderful flavor. It's pretty spicy, so don't make this is you don't like spicy. You can use less curry paste too, but it was perfect for us. The original recipe is from Allrecipes, posted by E. Maxwell using chili paste, but we prefer the Thai red curry paste instead. Hope you enjoy.
Provided by Nimz_
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut and chop all vegetables and chicken before starting.
- Heat a large skillet over medium heat for 5-7 minutes.
- Add the sesame oil, canola oil and Thai red curry paste and saute for one minute.
- Add garlic and saute an additional minute.
- Add chicken and 1/4 cup of the soy sauce and saute until chicken is no longer pink, about 10.
- Remove mixture from pan and set aside and keep warm.
- In the emptied pan, combine the onion, cabbage, bell pepper and carrots. (you may need to add the cabbage a little at a time).
- Stir fry until cabbage begins to wilt.
- Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend.(You may want to serve the chicken mixture on top of the noodles instead of mixing the noodles into the chicken mixture.).
- Heat through.
- Serve with extra soy sauce if desired.
- Enjoy.
Nutrition Facts : Calories 332.1, Fat 9.9, SaturatedFat 2.2, Cholesterol 46.4, Sodium 1743.3, Carbohydrate 39, Fiber 3.3, Sugar 5.2, Protein 24.8
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