Ingredients
Scale
- 12 ounces yakisoba noodles
- 1/2 pound boneless skinless chicken breast, thinly sliced
- 1/2 pound boneless skinless chicken thighs, thinly sliced
- 1 tablespoon low-sodium soy sauce
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 tablespoons cornstarch
- 1/2 tablespoon avocado oil
- 1/2 tablespoon avocado oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 large sweet onion, thinly sliced
- 1½ cups shredded green cabbage
- 1 cup julienned carrots
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil, divided (use half for the cooked noodles)
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 tablespoons chicken broth or filtered water
- ½ teaspoon ginger powder
- 1 teaspoon garlic powder or 2 garlic cloves, minced
- sesame seeds, green onions, optional garnishes
Instructions
- Cook yakisoba noodles until just tender. Drain and toss with sesame oil to prevent sticking. Set aside.
- In a bowl, combine chicken with low-sodium soy sauce, ground ginger, garlic powder, and black pepper.
- Sprinkle cornstarch over chicken and mix well to coat each piece.
- Heat avocado oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, add red and yellow bell peppers, onion, cabbage, and carrots. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
- Add the chicken back to the skillet along with the yakisoba noodles. Pour in soy sauce, oyster sauce, sesame oil, rice vinegar, honey, chicken broth (or water), ginger powder, and garlic powder or minced garlic. Toss everything together until heated through and well combined, about 3-4 minutes.
- Serve hot, garnished with sesame seeds and green onions if desired.
Notes
For extra flavor, marinate the chicken for 15-30 minutes in the soy sauce mixture before cooking.
Feel free to add in your favorite vegetables like snap peas or mushrooms to enhance this dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 7g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 75mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.