Chicken Yakisoba

This was an easy meal for a busy night; one that is simple to throw together after a long day, and let's be honest, we are all in need of those more often than not. After our March girls night in, I had a few repeats with sweet chili sauce and soba noodles. With another pack in my pantry, I grabbed veggies and chicken in the Sunday grocery run, yielding for a simple stir-fry one night that week. This is a delicious and nutritious dish to keep in rotation for ease. You can change it up by subbing in bell pepper or squash, asparagus or green beans!

Nutritional facts can be found here, calculated at SparkRecipes.com, and one serving is 5 WW points.

Grocery List:
Recipe yields 4 servings

• 1 tbsp. olive oil
• 1 bundle soba noodles
• 1 cup carrots, grated or shaved
• 1 crown of broccoli, chopped into small florets  
• 1 lb. chicken, diced
• 1/4 cup Tamari (low-sodium, organic soy sauce)
• 1/4 cup Worcestershire sauce
• 1 tbsp. mirin or another sweet rice wine vinegar
• 1 tbsp. sweet chili sauce
• 1 tbsp. sriracha
• 1/2 tsp. ginger, minced
• Green onions, chopped for garnish

To start, in a large skillet or saute pan, add the olive oil to heat on medium. Toss in your shaved carrots and broccoli florets. Cover and cook for 8-10 minutes on medium heat.

As your veggies cook, cook the soba noodles in water, according to directions on package. In a bowl, mix together the mirin, worcestershire, sweet chili sauce, sriracha, tamari and ginger. When the carrots and broccoli are mostly cooked, move them to the side of the pan and add the diced chicken. Pour half the sauce over the contents of the pan and saute, cooking the chicken until it is no longer pink, about 10 minutes.

Drain the soba noodles into a colander and place in a bowl.

Mix the rest of the sauce into the noodles and dish it out, topped with the chicken and veggie saute mix. Garnish with green onions if you would like and dig in!

Tastefully yours,