Chicken Yakisoba

recipe
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.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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

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.

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.

Note:

March 1998
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