Chicken Yakisoba
Ingredients
The sauce
-
¼
cup
oyster sauce
-
¼
cup
soy sauce
-
2
Tbsp.
mirin
-
1
Tbsp.
ketchup
-
1
tsp.
ketchup
The chicken
-
1
lb.
skinless, boneless chicken thighs
The vegetables
-
1
small
onion
-
1
medium
red bell pepper
-
6
oz.
shiitake mushrooms
-
4
cloves
garlic
-
1
1" piece
ginger
-
¼
small head
green cabbage
The noodles
The oil
For serving
-
to taste
thinly sliced scallion greens
Instructions
- Combine oyster sauce, soy sauce, mirin, and ketchup in a small bowl.
- Toss chicken thighs with part of the sauce mixture to coat.
- Heat vegetable oil in a wok and cook chicken until golden brown, then transfer to a plate.
- In the same wok, cook onion until softened, then add bell pepper, mushrooms, garlic, and ginger, cooking until fragrant.
- Add cabbage and return chicken to the wok, cover, and cook until cabbage is tender.
- Add yakisoba noodles and remaining sauce, tossing to combine, then serve topped with scallion greens.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
20g
Total carbohydrates
50g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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