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Yakisoba Chicken Recipe | Easy, Quick Weeknight Meal
Youssef Hb

Yakisoba Chicken Recipe | Easy, Quick Weeknight Meal

Transform leftover chicken into a sizzling, 25-minute stir-fry with bold pan-Asian flavors. A soy-sesame base and fresh veggies create a satisfying, colorful one-pan meal perfect for weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Pan-Asian
Calories: 425
Ingredients Method Notes

Ingredients
  

  • Sesame oil, 1/2 tsp
  • Canola oil, 1 tbsp
  • Chili paste (e.g., sambal oelek), 2 tbsp
  • Garlic, 2 cloves
  • Skinless chicken breasts, 4 pieces (cut into 1-inch cubes)
  • Low-sodium soy sauce, 1/4 cup
  • Onion, 1 large (sliced)
  • Cabbage, 1/2 medium head (shredded)
  • Carrots, 2 medium (chopped)
  • Soba noodles, 8 oz

Method
 

  1. Heat oils and aromatics: In a 12-inch skillet, warm sesame oil and canola oil over medium heat until shimmering (about 90°C/195°F). Add garlic and chili paste, stir for 1 minute until fragrant.
  2. Brown chicken: Add chicken cubes in a single layer. Sear for 5-7 minutes, turning occasionally until golden on all sides.
  3. Season and deglaze: Reduce heat to medium. Pour in soy sauce, let simmer for 2 minutes.
  4. Stir-fry vegetables: Add onion, cabbage, and carrots. Cook 5-7 minutes, tossing frequently until slightly softened but still crunchy.
  5. Combine with noodles: Add cooked soba noodles with remaining soy sauce and toss until noodles absorb flavors.

Notes

Can substitute canola oil with olive or vegetable oil
Adjust chili paste quantity for spice level
Use gluten-free soba alternatives if needed
Add bell peppers, broccoli, or snow peas if desired
Chicken can be substituted with tofu for a vegetarian option