Chicken Yakisoba Recipe

1

Ingredients

7 tablespoons low-sodium soy sauce divided
1/2 pound skinned, boned chicken breast cut into bite-size pieces
2 teaspoons vegetable oil divided
2 cups vertically sliced onion
1 cup (2-inch) julienne-cut carrot
6 cups coarsely shredded napa (Chinese) cabbage
1/4 cup sake (rice wine)
OR
1/4 cup dry sherry
1 tablespoon minced peeled fresh ginger
2 teaspoons sugar
1/4 teaspoon salt
4 1/2 cups cooked soba (about 9 ounces uncooked buckwheat noodles)

Preparation

Step 1

Combine 3 tablespoons soy sauce and chicken in a zip-top plastic bag; seal and marinate in refrigerator 30 minutes, turning occasionally.

Heat 1 teaspoon oil in a large nonstick skillet or wok over medium-high heat. Add chicken; cook 3 minutes or until done. Remove chicken from skillet; keep warm. Add 1 teaspoon oil, onion, and carrot to skillet; stir-fry 2 minutes. Add cabbage; stir-fry 2 minutes or until cabbage begins to wilt.

Combine 1/4 cup soy sauce, sake, ginger, sugar, and salt. Pour sake mixture over cabbage mixture. Add chicken and soba; toss well to coat. Cook 1 minute or until thoroughly heated.

Serving Size: 2 cups