Easy Chicken Yakisoba | Easy College Meals #recipe #chickenrecipe #weeknightdinners

By Just One Cookbook · 20 min

Ingredients

Instructions

1. Cut the green cabbage leaves into 1-inch (2.5 cm) squares, slice the onion into ¼-inch (6 mm) slices, and cut the carrot into 2-inch (5 cm) julienne strips.
2. Slice the chicken thigh into ¾–1 inch (2–2.5 cm) strips, then cut them crosswise on a diagonal into ¾–1 inch squares.
3. Season the chicken with ⅛ tsp Diamond Crystal kosher salt (or half that for table salt) and ⅛ tsp freshly ground black pepper.
4. Put the noodles on a microwave-safe plate under a damp paper towel and heat for about 30 seconds until just warm, then gently separate them with your hands.
5. Heat 1 Tbsp neutral oil in a large skillet or wok over medium heat until hot.
6. Add the chicken and onion in a single layer and stir-fry until the chicken is no longer pink, about 2 minutes.
7. Add the cabbage and carrot, toss, and let the steam evaporate. Cook until the vegetables are tender.
8. Add the noodles, toss, and fry until heated through.
9. Add 1 serving of the yakisoba sauce from the package (or bottled or homemade sauce to taste) and toss to combine.
10. Serve on a plate; store leftovers in an airtight container in the fridge for up to 3 days or freezer for a month, and reheat in the microwave until warm.

Summarized from Just One Cookbook's video. Watch it for the details.

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OnionCarrotCabbageChicken thigh