Chicken Yakisoba Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup soy sauce -- reduced sodium kind
1/2 cup water
1/2 cup granulated sugar
6 tbsp dark sesame oil
3 cloves garlic -- minced
1 tbsp fresh ginger -- grated
6 boneless -- skinless chicken - breasts halves, 24 ounces
28 ounces fresh yakisoba noodles -- uncooked
1 large carrot -- finely julienned
1 large yellow onion -- finely julienned
sesame seed for garnish
sliced green onions for garnish
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Directions: |
Directions:To marinate chicken: in a medium bowl, mix together soy sauce, water, sugar, 2 tbsp sesame oil, garlic and ginger. Place the chicken in a plastic bag and add 6 tbsp of the soy sauce mixture; close bag and marinate in the refrigerator for 24 hours. Reserve remaining soy sauce mixture for cooking the noodles.
To cook: Remove the noodles from the packages and gently separate. Reserve seasoning packets for another use or discard. In a large skillet or wok over high heat, heat 2 tbsp sesame oil. Add carrot and onion; saute until almost brown. Reduce heat to medium and add noodles. Stir-fry 3-4 minutes or until the noodles begin to stick to the pan. Add the reserve soy sauce mixture and stir-fry for 1-2 minutes longer. Meanwhile, drain chicken breasts and discard marinade. In a separate skillet, heat remaining 2 tbsp of sesame oil. Saute the chicken 3-4 min. per side or until just cooked through. Cut cooked breast into julienne strips. Divide the noodles evenly among 4 bowls and fan the chicken breast over the top. Garnish with sesame seed and green onions. Serve in large bowls. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:30-45 minutes |
Personal
Notes: |
Personal
Notes: Sometimes we only marinate for a few minutes. We usually add other vegetables as well--zucchini, bean sprouts, broccoli, peppers, mushrooms, etc.
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