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poultry essentials: chicken with asian noodles

Recipe by
Andy Anderson !
Wichita, KS

This Is a simple recipe to prepare, yet it packs tons of flavor. If you have the ingredients on hand, you can have this dish on the table in 30 quick minutes. It is basically sautéed chicken breasts with some Asian noodles… what could go wrong? So, you ready... Let’s get into the kitchen.

yield 2 serving(s)
prep time 5 Min
cook time 25 Min
method Stove Top

Ingredients For poultry essentials: chicken with asian noodles

  • 3 Tbsp
    sweet butter, unsalted
  • 2 Tbsp
    olive oil, extra virgin
  • 2 md
    chicken breasts, boneless, skinless
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • 1 1/2 c
    chicken stock, not broth
  • 1/4 c
    tamari sauce, or liquid aminos
  • 1 Tbsp
    fresh clover honey
  • 6 oz
    yakisoba noodles, dried variety
  • sliced green onions (the green part), for garnish
  • toasted sesame seeds, for garnish

How To Make poultry essentials: chicken with asian noodles

  • 1
  • 2
    Yakisoba, literally "fried buckwheat", is a Japanese noodle made from wheat flour, and are typically flavored with a condiment like oyster sauce. If you cannot find them, just pick up a pack or two of dried ramen noodles. FYI: Yakisoba and ramen noodles usually come with a packet of spices to add to the cooking noodles… Do not use it.
  • 3
    It is important that you use chicken stock, not broth. If you use broth, the dish will taste too salty. If all you have is broth, then use a low-sodium version of tamari sauce.
  • 4
    Gather your Ingredients (mise en place).
  • 5
    Add the butter and oil to a sauté pan over medium-low heat.
  • 6
    Pat the chicken breasts dry, and sprinkle with salt and pepper.
  • 7
    When the butter melts, give the pan a swirl to mix the butter and oil, and then add the chicken breasts.
  • 8
    Cover, and allow to slowly cook for about 10 - 12 minutes, and then flip, recover, and cook for another 10 - 12 minutes.
  • 9
    Remove the chicken, cover, and reserve.
  • 10
    Chef’s Note: Leave the oil, butter and chicken juices in the pan
  • 11
    Add the chicken stock, tamari (or liquid aminos), and honey to the sauté pan, and raise the heat to medium.
  • 12
    As soon as the liquid begins to simmer, add the yakisoba noodles.
  • 13
    Stir them until they break apart, about 1 minute.
  • 14
    Nest the chicken in the noodles.
  • 15
    Cover and allow to simmer until the liquid is absorbed, about 5 minutes.
  • 16
  • So yummy
    Divide the noodles between two bowls, then slice and add the chicken on top. Sprinkle with some sesame seeds, and sliced green onion, if desired. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.

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