Chicken Yakisoba

Ingredients

• Cabbage

  raw

  ½ head, large or 624g

• Onion

  raw

  1 medium or 110g

• Carrots

  raw

  2 medium or 122g

• Broccoli

  raw

  1 bunch or 608g

• Ginger root

  raw

  2 slices or 4g

• Chicken breast

  raw, skinless

  1 full breast (both fillets) or 236g

• Canola oil

  high stability, non-trans, high oleic (70%)

  2 tbsp or 28g

• Ramen noodles

  dry, any flavor

  2 package or 170g

• Sesame oil

  1 tsp or 5g

• Soy sauce

  regular sodium, shoyu

  1 tsp or 5g

• Worcestershire sauce

  ¼ cup or 69g

• Ketchup

  low-sodium

  2 tbsp or 30g

• Sriracha

  1 Tablespoon or 100g

• Granulated sugar

  white

  1 tbsp or 13g

Directions

1. Peel and grate the ginger and carrots. Cut the cabbage into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the ginger and sautee for 30 seconds to one minute. Add the chicken and cook until no longer pink, about five minutes.
3. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (5-10 minutes). Discard the ramen seasoning packets and boil ramen noodles until tender (2-3 minutes). Drain and toss with sesame oil.
4. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Add sauce to the vegetables, then add noodles. Stir to coat and heat through.