Chicken Yakisoba
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This Chicken Yakisoba makes for a hearty, healthy meal and only dirties one pot to cook. If you prepare the spaghetti squash noodles and no-tomato sauce ahead of time, it comes together in under 30 minutes, too! If you don’t like spaghetti squash or just don’t have the time for it, any other kind of noodle will work here just fine. Spiralized zucchini, sweet potato, or yellow squash are favorites, and if you tolerate rice, rice noodles are great too. You could also just omit the noodles and add the other half of the head of cabbage you probably bought to make the recipe anyway; it’s pretty forgiving. Enjoy!
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Chicken Yakisoba
This Chicken Yakisoba comes together in under 30 minutes if you prepare the noodles and no-tomato sauce ahead of time. It's hearty and healthy!
Equipment
Ingredients
- 2 tablespoons coconut oil
- 1 inch ginger peeled and grated
- 1 pound chicken breast sliced thin
- 2 carrots shredded
- 1 yellow onion sliced thin
- 1 head broccoli chopped
- 1/2 head green cabbage shredded
- 6 ounces spaghetti squash cooked and shredded
- 1 teaspoon sesame oil omit for AIP
- 1/2 cup coconut aminos
- 2 tablespoons no-tomato sauce
- 1/2 tablespoon honey
Instructions
- In a large skillet over medium-high heat, heat the oil. Stir-fry the ginger for 30 seconds, then add the chicken and cook through, about 5 minutes.
- Add the carrots, onion, broccoli, and cabbage and stir-fry until the cabbage is wilted, about 10 minutes. Add the spaghetti squash and sesame oil and mix well.
- Combine the aminos, no-tomato sauce, and honey until well mixed, then add to the veggies and chicken and toss to coat before serving.