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Chicken Yakisoba

Yield 4 servings (serving size: 2 cups)
This Asian-style chicken recipe features a mixture of chicken, Chinese cabbage, carrot, and ginger flavored with soy sauce and rice wine and served over cooked soba noodles for a hearty main dish.

Ingredients

  • 7 tablespoons low-sodium soy sauce, divided
  • 1/2 pound skinned, boned chicken breast, cut into bite-size pieces
  • 2 teaspoons vegetable oil, divided
  • 2 cups vertically sliced onion
  • 1 cup (2-inch) julienne-cut carrot
  • 6 cups coarsely shredded napa (Chinese) cabbage
  • 1/4 cup sake (rice wine) or dry sherry
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 4 1/2 cups cooked soba (about 9 ounces uncooked buckwheat noodles)

Nutrition Information

  • calories 386
  • caloriesfromfat 10 %
  • fat 4.4 g
  • satfat 0.8 g
  • monofat 1 g
  • polyfat 1.9 g
  • protein 23.5 g
  • carbohydrate 57.4 g
  • fiber 3 g
  • cholesterol 33 mg
  • iron 2.7 mg
  • sodium 946 mg
  • calcium 137 mg

How to Make It

  1. Combine 3 tablespoons soy sauce and chicken in a zip-top plastic bag; seal and marinate in refrigerator 30 minutes, turning occasionally.

  2. Heat 1 teaspoon oil in a large nonstick skillet or wok over medium-high heat. Add chicken; cook 3 minutes or until done. Remove chicken from skillet; keep warm. Add 1 teaspoon oil, onion, and carrot to skillet; stir-fry 2 minutes. Add cabbage; stir-fry 2 minutes or until cabbage begins to wilt.

  3. Combine 1/4 cup soy sauce, sake, ginger, sugar, and salt. Pour sake mixture over cabbage mixture. Add chicken and soba; toss well to coat. Cook 1 minute or until thoroughly heated.