Chicken Yakisoba

September 13, 2016

260

Who doesn\\\'t love a good Asian takeout? This Chicken Yakisoba made at home is even better. Chicken, noodles, and tons of veggies. Perfection!

½ lb (225g) boneless, skinless chicken breast, cut into strips
2 tablespoons water
¼ teaspoon salt
1 large egg white, beaten
2 teaspoons cornstarch
1 cup low sodium chicken stock
1 tablespoon soy sauce
1 tablespoon oyster sauce
1½ tablespoons Worcestershire sauce
2 teaspoons sugar
white pepper, to taste
2 tablespoons canola oil
2 tablespoons julienned ginger
1½ cups cabbage, shredded into strips
1½ cups multi colored bell peppers, cut into strips
½ medium onion, sliced
1 large carrot, julienned
½ lb (225g) ramen noodles, or Chinese egg noodles, cooked
sesame seeds, for sprinkling

In a bowl, toss the chicken with water, salt, and egg white. Add the starch and toss again. Cover with plastic wrap and let sit in a fridge for 15 minutes. Fill a large pot of water and bring to a boil....
See the full directions on my site

Nutritions

Calories
1048

Sodium
13429mg
559% DV

Fat
42g
65% DV

Protein
48g
97% DV

Carbs
129g
43% DV

Fiber
18g
73% DV

Low-Fat