Yakisoba Chicken Recipe- Japanese Special
Yakisoba Chicken is a classic Japanese street food dish that brings together juicy chicken, stir-fried vegetables, and chewy Japanese noodles tossed in a tangy-sweet stir-fry sauce. Balanced with savory, smoky flavors and ready in under 30 minutes, this recipe makes the perfect quick weeknight meal. Whether served straight from the wok or topped with traditional garnishes like pickled ginger and seaweed flakes, Yakisoba Chicken delivers comfort and bold flavor in every bite.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Yakisoba Chicken Ingredients :
- 1/2 teaspoon sesame oil
- 1 tablespoon canola oil
- 2 tablespoons chili paste
- 2 cloves garlic, chopped
- 4 skinless, boneless chicken breast halves, cut into 1-inch cubes
- 1/2 cup soy sauce
- 1 onion, sliced lengthwise into eighths
- 1/2 medium head cabbage, coarsely chopped
- 2 carrots, coarsely chopped
- 8 ounces soba noodles, cooked and drained
How to Make Yakisoba Chicken
In a large skillet, heat sesame oil, canola oil, and chili paste together, stir-frying for 30 seconds. Add chopped garlic and continue stir-frying for another 30 seconds. Add chicken and 1/4 cup of soy sauce, stir-frying until the chicken is cooked through and no longer pink, about 5 minutes. Remove the chicken mixture from the pan, set it aside, and keep it warm.
In the same skillet, add onion, cabbage, and carrots. Stir-fry until the cabbage begins to wilt, approximately 2 to 3 minutes. Stir in the remaining soy sauce and the cooked noodles, then add back the chicken mixture to the pan. Mix everything together well. Serve and enjoy!
Recipe Notes
Noodle Preparation: Use fresh yakisoba noodles if available; if using dried, cook just until tender and rinse to prevent sticking.
Savory Glaze: The sauce combines soy, oyster sauce, and Worcestershire for a rich, glossy coating that ties the dish together.
Chicken Choice: Boneless thighs add juiciness, but breast works for a leaner version. Slice thinly for even cooking.
Fresh Vegetables: Shredded cabbage, carrots, and bell peppers bring color, crunch, and balance to the noodles.
Serving Tip: Garnish with aonori, sesame seeds, or pickled ginger for authentic Japanese flair.
