Chicken Yakisoba Recipe

Are you looking to get that takeout taste at home but don't want to jump through hoops of calling and paying for it? If so, this recipe for chicken yakisoba may be perfect for your next dinner party or family dinner, especially if you're looking for something that is simple to make but still tastes like you ordered out. This particular recipe calls for just 10 minutes of prep time and 20 minutes of cooking time, making it a 30-minute meal that's especially great for weeknights after work.

Recipe developer Catherine Brookes of Blue Sky Eating came up with this flavorful and filling Japanese recipe that will satisfy you. "This dish is full of color, flavor and goodness! I love the taste of the sauce that's the perfect mix of sweet, savory and tangy," Brookes raves of the recipe. She also describes its bold flavor: "There's plenty of garlic and ginger flavor, with a sweet and sourness from the sauce ingredients too." 

When it comes to Asian cooking, there can be a lot of ingredients involved. This recipe calls for soy sauce, oyster sauce, honey, Worcestershire sauce, ketchup, sesame oil, vegetable oil, a red onion, garlic cloves, ginger, chicken breasts, broccoli, a carrot, red bell pepper, and soba noodles. "You can certainly swap the veggies out for others if preferred," Brookes notes. "Baby corn or green beans would work well here too." 

We've said it before, and we'll repeat it — most great recipes begin with a great sauce, and this one is no exception. Take out a small bowl and toss in the soy sauce, oyster sauce, honey, Worcestershire sauce, ketchup, and sesame oil. Mix well to combine. "Worcestershire sauce is one of the main flavors of the sauce here, which makes the taste a little different from other Asian inspired dishes," Brookes explains. Set the sauce to the side briefly since you won't need it just yet.

Next, you will need a large frying pan. Place it on your stove and drizzle in the olive oil. Turn the heat to medium and add the diced onion first. Continue frying the onion by itself for about three minutes until it softens. Make sure that you stir the onion frequently as it cooks, which helps prevent anything from burning. Next, throw in the garlic and the ginger and continue to fry for another minute.

Now that you have a good flavor base, add the diced chicken to the mix. Cook for about 5 minutes, until the chicken gets nice and brown. Then, it's time to add the veggies. Throw in the broccoli, pepper, and carrots and fry for another 5 minutes. Toss the pan frequently to mix the ingredients as you go. "Try not to overcook the vegetables here or they can become a little soggy," Brookes warns. 

Grab the sauce you mixed up in step one and pour it over the chicken and vegetable mixture. Continue cooking the chicken and veggies with the sauce for another few minutes, ensuring everything is heated.

Last but not least, you will need to grab the soba noodles and cook them according to the instructions on the box. Once cooked, drain the noodles and add them to the pan with the chicken and veggies. Stir everything well to combine.

Remove the pan from heat and transfer the chicken yakisoba into bowls or plates of your choice. This recipe is pretty well balanced, but Brookes still provides a few additional serving suggestions in case you need them. "It's great served with some chopped green onion or sesame seeds scattered on top," she suggests. "You could also serve with some other sides such as spring rolls or dumplings." 

Brookes also provides instructions for leftovers. "If making ahead I'd recommend leaving out the noodles and preparing these just before serving again. Otherwise they can go a little sticky and dry in the fridge," she says. "But the veggie/chicken mixture will keep well in the fridge up to 3 days and you can reheat in a pan or the microwave."