CHICKEN YAKISOBA

CHICKEN YAKISOBA image

Yield 6 people

Number Of Ingredients 14

Â½ head green cabbage, sliced thin
1 medium yellow onion, sliced thin
2 medium carrots, grated
1 small crown broccoli, chopped
1 Tbsp ginger
Â½ lb chicken breast
2 Tbsp vegetable oil
1 package ramen noodles
1 tsp sesame oil
Â¼ cup soy sauce
Â¼ cup worcestershire sauce
2 Tbsp ketchup
1 Tbsp sriracha hot sauce
1 Tbsp sugar

Steps:

1. Prepare the ginger and vegetables. 2. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute. Add the chicken strips and cook until they are no longer pink (about five minutes). 3. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking. 4. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).