Our Chicken Yakisoba Recipe is one of my favorite weeknight dinners to make on the griddle. It combines tender chicken, crisp vegetables, and a deeply flavored sauce, yet it comes together in about thirty minutes—perfect for busy evenings.
Blackstone Chicken Yakisoba Recipe
A great yakisoba is hard to beat. It’s an adaptable stir-fry that lets you use whatever protein and vegetables are on hand. This version uses chicken breast, cabbage, carrots, bok choy, and mushrooms, tossed with yakisoba noodles and a simple sauce made from pantry staples.
Feel free to adapt the vegetables and seasonings to your taste. Add more cabbage or bell pepper, swap mushrooms for snap peas, or increase the heat with extra sriracha. If you don’t have a Blackstone griddle, a wok or a large nonstick skillet on the stovetop works just as well—cook in batches to keep everything hot and properly seared.
This dish pairs nicely with crunchy egg rolls or a fresh side salad for a complete meal that’s both satisfying and quick to prepare.
Why You’ll Love This Dish
- Quick Cooking: Ready in under 30 minutes with minimal prep.
- Bold Flavors: Sweet, savory, and a touch of heat combine for a balanced sauce.
- Flexible Ingredients: Easily swap proteins or vegetables to use what you have.
- Family-Friendly: Served hot from the griddle, it’s a crowd-pleaser for weeknights.
- One-Pan Cleanup: Use a single griddle, wok, or skillet for fast cleanup.
Serve with some Egg Rolls!
Recipe Shopping List
No need for a long grocery run—most ingredients are common pantry and produce items. Refer to the recipe card below for exact amounts and any optional swaps.
- Boneless skinless chicken breast
- Onion, chopped
- Carrots, chopped
- Cabbage, chopped
- Baby bok choy
- Enoki mushrooms (or other mushrooms)
- Yakisoba noodles (or other wheat noodles)
- Olive oil
- Soy sauce
- Brown sugar
- Sweet soy sauce (kecap manis or similar)
- Sriracha (or another chili sauce)
- Crushed garlic
- Crushed ginger
- Fresh cilantro for garnish
Serve with a Asian Chicken Salad for a lighter pairing!
How to Make This Chicken Yakisoba
Below is a clear overview of the cooking steps so you can see the process at a glance. For best results, follow the full ingredient amounts and instructions given in the recipe card further down.
- Preheat the griddle or skillet to medium heat and add olive oil.
- Cook the chicken until browned and cooked through, stirring frequently to maintain sizzle.
- Add the vegetables—onion, carrots, and cabbage—and cook for 1–2 minutes until they begin to soften.
- Add the sauce—soy sauce, sweet soy sauce, sriracha, brown sugar, garlic, and ginger—and mix thoroughly so the flavors coat the chicken and vegetables.
- Finish with mushrooms, bok choy, and noodles. Stir to combine and separate the noodles so they heat evenly.
- Cook briefly until everything is hot and glossy, then garnish with cilantro and serve immediately.
Blackstone Chicken Pad See Ew
Recipe FAQ
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or griddle on medium heat, adding a splash of soy sauce or water if the noodles seem dry.
Yes. Chop the vegetables and mix the sauce ahead of time, storing them separately. Combine and cook just before serving for the best texture.
Swap the chicken for shrimp, tofu, or thinly sliced beef. Use other vegetables like bell peppers, broccoli, or snap peas depending on preference and seasonality.
This Chili Crisp Zucchini is perfect on the side.
Serve This With…
- Spring Rolls: Light and crispy, they make a great starter to balance the rich noodles.
- Miso Soup: A warm, soothing accompaniment.
- Cucumber Salad: A refreshing side to cut through the richness.
- Steamed Pork Dumplings: Hearty and savory, a classic pairing for Asian-style noodles.
More Chicken Recipes
-
Blackstone Chicken Caesar Tacos
-
Creamy Chicken Gnocchi Soup
-
Thanksgiving Chicken Dinner
Pin For Later
Blackstone Chicken Yakisoba
This Chicken Yakisoba is delicious, simple to prepare, and fills the skillet with savory, sweet, and slightly spicy aromas. It makes a complete meal when served with a simple side or appetizer.
10 minutes
20 minutes
30 minutes
Ingredients
- 1 pound boneless skinless chicken breast
- 1 cup chopped onions
- ½ cup chopped carrots
- 1 cup chopped cabbage
- 4 heads baby bok choy, halved if large
- 1 cup enoki mushrooms (or other mushrooms)
- 1 pound yakisoba noodles (or other wheat noodles)
- 4 tablespoons olive oil
- 4 tablespoons soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons sweet soy sauce (kecap manis or similar)
- 3 tablespoons sriracha (adjust to taste)
- 1 tablespoon crushed garlic
- 1 tablespoon crushed ginger
- 1 tablespoon chopped cilantro for garnish
Instructions
- Preheat your griddle, wok, or large skillet to medium heat.
- Add the olive oil and let it heat until shimmering.
- Add the chicken and stir constantly until it is browned and cooked through, maintaining a steady sizzle.
- Add the onions, carrots, and cabbage. Cook, stirring continuously, for 1–2 minutes until they soften slightly.
- Pour in the soy sauce, sweet soy sauce, sriracha, and brown sugar. Add the crushed garlic and ginger. Stir well so the sauce coats the chicken and vegetables evenly.
- Add the mushrooms and bok choy. Cook for another minute until the bok choy begins to wilt.
- Add the yakisoba noodles and toss thoroughly to combine. Break apart any clumps and cook for 2–3 minutes until everything is heated through.
- Turn off the heat, garnish with chopped cilantro, and serve immediately.
Nutrition Information
Yield: 6
Amount Per Serving:
Calories: 515
Total Fat: 13g
Cholesterol: 48mg
Sodium: 1330mg
Carbohydrates: 73g
Fiber: 4g
Sugar: 13g
Protein: 26g
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