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Chicken Yakisoba Recipe

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This recipe for Chicken Yakisoba, by , is from GoatFart's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jason McFlurry

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons canola oil 1 tablespoon sesame oil 2 skinless, boneless chicken breast halves - cut into bite-size pieces Market Pantry Chicken Breasts 2.5-lb Bag 2 cloves garlic, minced 2 tablespoons Asian-style chile paste 1/2 cup soy sauce 1 tablespoon canola oil 1/2 medium head cabbage, thinly sliced 1 onion, sliced 2 carrots, cut into matchsticks 1 tablespoon salt 2 pounds cooked yakisoba noodles 2 tablespoons pickled ginger, or to taste (optional)

Directions:
Directions:
Heat 2 tablespoons canola oil and sesame oil in a large skillet over medium-high heat. Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. Stir chile paste into chicken mixture; cook and stir until chicken is completely browned, 3 to 4 minutes. Add soy sauce and simmer for 2 minutes. Pour chicken and sauce into a bowl.
Heat 1 tablespoon canola oil in the skillet over medium-high heat; cook and stir cabbage, onion, carrots, and salt in hot oil until cabbage is wilted, 3 to 4 minutes.
Stir the chicken mixture into the cabbage mixture. Add noodles; cook and stir until noodles are hot and chicken is no longer pink inside, 3 to 4 minutes. Garnish with pickled ginger.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 - 20 minutes

 

 

 

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