Chicken Yakisoba
Asian, Main Entree
Ingredients
Sauce
2 Tbsp soy sauce
2 Tbsp Worcestershire sauce
2 Tbsp ketchup
2 Tbsp packed light brown sugar
1 Tbsp oyster sauce
1/2 tsp sesame oil
Stir-Fry
1 1/4 lb chicken breasts, sliced into bite size pieces
2 (5.9 oz.) pks. refrigerated yakisoba noodles, (seasoning packets discarded)*
Salt, if needed
1/2 cup chopped green onions, white and light portions only
2 Tsp Minced Garlic
1 Tbsp Ginger Stir-In Paste
2 Tbsp vegetable oil
1 red bell pepper, cored and sliced into 2-inch fairly thin strips
1 Cup Broccoli
1 cup matchstick carrots
2/3 cup 2-inch strip sliced green onions, green portion only
1 Sm Can Waterchestnuts
1/2 cup chopped peanuts and sriracha to taste, for serving (optional)
Directions
Bring a large pot of of water to a boil while prepping ingredients.
In a small mixing bowl whisk together soy sauce, Worcestershire sauce, ketchup, brown sugar, oyster sauce and sesame oil. Set aside.
Add noodles to boiling water and cook stirring occasionally, just until noodles separate, about 1 minute. Let drain well in a colander and set aside.
Heat 1 Tbsp oil in a non-stick 12-inch (and deep) non-stick skillet over fairly high heat. Add chicken, just lightly with salt if needed (a pinch or two). Give space between pieces add cook, turning once halfway, until cooked through about 5 minutes.
Transfer chicken to a plate. Reduce heat slightly, heat remaining 1 Tbsp oil in skillet. Add in green onions, ginger and garlic and saute 30 seconds (step back as it may sputter a little).
Add in bell pepper and Saute 1 minute. Add in broccoli, carrots and green onion greens and saute until about 1 - 2 minutes longer.
Add drained noodles to skillet along with cooked chicken. Pour sauce over top and toss. Saute 1 minute. Season lightly salt as needed. Serve warm with peanuts and Sriracha if desired.
Notes
This was good. Jill, Campbell and I liked it.
I used 1 custard cup of Quorn Chickn for Campbell and it was good.