For the Chicken
2 large boneless, skinless chicken breasts
¼ cup low sodium soy sauce
1 tablespoon grapeseed or vegetable oil
1 tbsp each pressed garlic, honey, & ginger paste
For the Noodles
3 cups sliced brown mushrooms
2 teaspoons sesame oil
6-8 scallions, white and light green parts sliced in 1″ pieces, dark green parts chopped
2 (5.6 ounce) yakisoba noodle packages, seasoning packets discarded*
2 tablespoons low sodium soy sauce
1 tbsp each rice vinegar & brown sugar
Place the chicken breasts in a zipper-close bag. Whisk the ginger, soy sauce, grapeseed oil, garlic, and honey together in a small bowl. Pour over the chicken and seal the bag, pressing out excess air as you go. Marinate the chicken for 5-10 minutes in the refrigerator. Meanwhile, heat a heavy skillet over medium-high heat. Once hot, transfer the chicken from the bag, reserving the marinade, and cook for 3 minutes on one side. Turn the chicken, turn the heat down to low, and pour in the reserved marinade along with ½ cup of water. Cover the pan and let cook for 10 minutes. After 10 minutes, turn off the heat and let the chicken set for another 5 minutes. Meanwhile, heat a wok or other large skillet over medium-high heat. Add the sliced mushrooms and allow to cook for 2-4 minutes. Add the sesame oil, white and light-green scallion piees, and yakisoba noodles, tossing well to mix. Add 2 tablespoons water, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon brown sugar to the pan. Toss well and allow to cook until the noodles are slightly browned and warmed through, about 3-5 minutes. Transfer the cooked chicken to a cutting board. Slice against the grain into strips. Divide the noodles into two bowls, then place one sliced chicken breast on top of each one. Garnish with dark green scallion pieces and sesame seeds if desired.

Sharing is caring!