Post by @saltysprig

One Pan Chicken Yakisoba Ingredients * 1–1¼ lb (450–570 g) chicken tenders, trimmed and cut into bite-size pieces * 2 packages (7.32 oz each) precooked yakisoba noodles, 14.64 oz (415 g) total * 1 bag (12–16 oz / 340–450 g) frozen stir-fry vegetables * 3 tbsp vegetable or avocado oil, divided * 2 cloves garlic, minced Sauce * ½ cup (120 mL) reduced-sodium soy sauce * ¼ cup (50 g) packed brown sugar * 2 tbsp (30 mL) regular or toasted sesame oil * 2 tsp ground ginger * ¼–½ tsp crushed red pepper flakes, optional * 1 tbsp (8 g) cornstarch * 2 tbsp (30 mL) water Optional Garnishes: Sliced green onions, sesame seeds and chopped peanuts Instructions 1. Prepare the sauce: In a small bowl, whisk together reduced-sodium soy sauce, brown sugar, sesame oil, ginger and red pepper flakes, if using. Set aside. 2. Cook the chicken: Heat 2 tbsp oil in a large, deep skillet over medium-high heat. Add chicken and cook for 5–7 minutes, stirring occasionally, until lightly browned and cooked through to 165°F (74°C). Transfer to a plate. 3. Cook the vegetables: Add remaining 1 tbsp oil to the same skillet. Add frozen vegetables and cook for 5–8 minutes, stirring occasionally, until heated through and excess moisture has evaporated. 4. Add garlic: Stir in minced garlic and cook for about 30 seconds, until fragrant. 5. Add noodles: Add both packages of precooked yakisoba noodles and cook for 1–2 minutes, stirring gently. 6. Combine: Return chicken and any accumulated juices to the skillet. Pour in the prepared sauce and toss until everything is evenly coated. 7. Thicken the sauce: In a small bowl, whisk together cornstarch and water until smooth. Immediately pour into the skillet and toss gently over medium heat for 1–2 minutes, until the sauce comes to a simmer and lightly thickens. 8. Serve: Remove from heat and garnish with sliced green onions, sesame seeds and chopped peanuts, if desired. #chickenyakisoba #EasyRecipe #easydinner #easyandfastdinnerideas #onepanmeal