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Chicken Yakisoba Recipe

Name: Taki Japanese Steakhouses Chicken Yakisoba Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 1 lb boneless skinless chicken thighs; 3 tbs soy sauce; 1 tbs mirin; 1 tbs sake (or dry white wine); 1 tsp granulated sugar; 1 tsp fresh ginger (grated); 1 clove garlic (minced); 1 tsp vegetable oil (for brushing); 0.25 tsp salt; 0.125 tsp black pepper; 12 oz fresh or pre-cooked yakisoba noodles (or fresh ramen-style wheat noodles); 1 tbs vegetable oil; 3 tbs yakisoba sauce (store-bought) or substitute; 1 tbs ketchup (for substitute); 1 tbs oyster sauce (for substitute); 1 tsp Worcestershire sauce (for substitute); 2 cups green cabbage (thinly sliced); 0.5 cup carrot (julienned); 0.5 cup green bell pepper (sliced thin); 0.5 cup yellow onion (thinly sliced); 2 each scallions (thinly sliced, green and white parts separated); 2 tbs pickled ginger (beni shoga), optional; 1 tsp aonori (dried seaweed flakes), optional; 1 tsp toasted sesame seeds, optional

Inspired by Taki Japanese Steakhouse

Time50m

Serves3

Marinated baked chicken stir-fried with noodles and vegetables.

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Ingredients

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Marinated Chicken

1 lb boneless skinless chicken thighs

3 tbs Aged soy sauce

1 tbs Mirin

1 tbs sake (or dry white wine)

1 tsp granulated sugar

1 tsp fresh ginger (grated)

1 clove Garlic (minced)

1 tsp vegetable oil (for brushing)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Noodles & Sauce

12 oz fresh or pre-cooked yakisoba noodles (or fresh ramen-style wheat noodles)

1 tbs Tuscany sunflower oil

3 tbs yakisoba sauce (store-bought) or substitute

1 tbs ketchup (for substitute)

1 tbs oyster sauce (for substitute)

1 tsp Worcestershire sauce (for substitute)

Vegetables & Garnish

2 cups green cabbage (thinly sliced)

1/2 cup carrot (julienned)

1/2 cup green bell pepper (sliced thin)

1/2 cup yellow onion (thinly sliced)

2 each scallions (thinly sliced, green and white parts separated)

2 tbs pickled ginger (beni shoga), optional

1 tsp aonori (dried seaweed flakes), optional

1 tsp toasted sesame seeds, optional

Method

Marinated Chicken

Prepare marinade

In a medium bowl combine 3 tbs soy sauce, 1 tbs mirin, 1 tbs sake (or dry white wine), 1 tsp sugar, grated ginger and minced garlic. Whisk until sugar dissolves.

Marinate chicken

Trim excess fat from 1 lb chicken thighs and pat dry. Add chicken to the marinade and turn to coat. Cover and refrigerate for at least 30 minutes and up to 2 hours.

Bake the chicken

Preheat oven to 400°F (200°C). Lightly brush a baking sheet or ovenproof pan with 1 tsp vegetable oil. Place marinated chicken on the sheet, reserving marinade. Sprinkle with 1/4 tsp salt and 1/8 tsp black pepper. Bake 15–18 minutes until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then slice into 1/2-inch strips. Reserve any pan juices.

Noodles & Sauce

Prepare sauce (if using substitute)

If you don't have store-bought yakisoba sauce, combine 1 tbs ketchup, 1 tbs oyster sauce and 1 tsp Worcestershire sauce in a small bowl and stir to combine. This yields about 3 tbs of sauce equivalent.

Prepare noodles

If using fresh/pre-cooked noodles, separate them gently with your hands and loosen under warm water if they're clumped. If using dried noodles, cook according to package directions, drain and toss with 1 tbs vegetable oil to prevent sticking.

Vegetables & Stir-Fry Assembly

Preheat wok or large skillet

Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tbs vegetable oil and swirl to coat.

Cook vegetables

Add thinly sliced onion, 1/2 cup julienned carrot and 1/2 cup sliced green bell pepper. Stir-fry 2–3 minutes until they begin to soften. Add 2 cups thinly sliced cabbage and the white parts of 2 scallions; continue stir-frying 2 minutes until cabbage wilts but remains slightly crisp.

Add noodles & sauce

Add the prepared noodles to the wok along with the reserved pan juices from the chicken and 3 tbs yakisoba sauce (or the substitute sauce). Use tongs or two spatulas to toss everything together vigorously for 1–2 minutes so noodles heat through and sauce evenly coats vegetables and noodles. If mixture seems dry, add 1–2 tbs water.

Add sliced chicken

Add the baked, sliced chicken to the wok and toss gently to combine and warm the chicken, about 1 minute.

Finish

Taste and adjust seasoning — add a pinch of salt or extra 1/2 tbs sauce if needed. Turn off heat and fold in the green parts of the scallions.

Garnish & Serve

Divide the yakisoba among 3–4 plates. Sprinkle with pickled ginger (optional), aonori and toasted sesame seeds. Serve immediately.