Yakisoba Noodles with Grilled Chicken

  • By Terry Morrisey

Recipes: Chicken

Ingredients:

  • 6 cups soft Yakisoba noodles

  • 4 boneless chicken thighs

  • 1 carrot thinly sliced

  • 1 cup cut cabbage,( about 1” pieces)

  • 1 cup broccoli (cut in smaller pieces)

  • 1/3 cups Keli’s Pineapple Hawaiian Luau Teriyaki

  • 1/4 cup Keli’s Ginger Garlic Teriyaki Glaze

  • 2 tablespoons coconut or vegetable oil

Directions:

  • Chop all vegetables and set aside.

  • Grill chicken thighs. Add Ginger Garlic Teriyaki Glaze & last 5 minutes of cooking. Transfer to plate and cover with foil to keep warm.

  • Put vegetables in a wok or large skillet with oil. Cook on low stirring often.

  • When vegetables are starting to get soft and the broccoli turns bright green add noodles and Pineapple Hawaiian Luau Teriyaki

  • Toss until noodles are coated. Stir fry for 3 to 4 minutes until heated through.

  • Transfer noodles to a serving platter. Slice the Teriyaki glazed chicken thighs and place on top.

  • Enjoy!

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100% Gluten Free Teriyaki Sauce

Lower Sodium And No Preservatives

Perfect for Chicken, Wings, Steak and More 

Tastes Amazing

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