Chicken Yakisoba

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

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Nutritional Information

Amount per serving
  • Calories: 386
  • Calories from fat: 10%
  • Fat: 4.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1.9g
  • Protein: 23.5g
  • Carbohydrate: 57.4g
  • Fiber: 3g
  • Cholesterol: 33mg
  • Iron: 2.7mg
  • Sodium: 946mg
  • Calcium: 137mg


  • 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)


  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.
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