CHICKEN YAKISOBA

It looked easy, it had tons of vegetables, and the sauce looked like an interesting combination of salty, sweet, tangy, and spicy. I’ve grown tired of my usual teriyaki sauce that I use on most of Asian dishes, so this was a nice deviation. The sauce contains Worcestershire and ketchup, which creates a really unique flavor. I used a whole tablespoon of sriracha in my sauce, but as you may know by now, I like things spicy. If you’re not into spicy, you can leave that out all together or just add a dash or two of sriracha or any hot sauce. I suggest using at least a little because it does add some flavor and if you use just a bit, the heat won’t even be detectable.

INGREDIENTS

• 1/2 head green cabbage $0.41
• 1 medium yellow onion $0.55
• 2 medium carrots $0.25
• 1 small crown broccoli $0.70
• 1 inch fresh ginger $0.52
• 1 large chicken breast $1.66
• 2 Tbsp vegetable oil $0.08
• 2 3 oz. packages ramen noodles, seasoning packets discarded $0.50
• 1 tsp sesame oil, optional $0.19
• 1/4 cup soy sauce $0.24
• 1/4 cup worcestershire sauce $0.20
• 2 Tbsp ketchup $0.05
• up to 1 Tbsp sriracha hot sauce $0.26
• 1 Tbsp sugar $0.02

INSTRUCTIONS

1. Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
2. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes
3. .....................

for full instruction please see : www.budgetbytes.com

Share this post