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Chicken Yakitori

Chicken Yakitori

with Chuka Soba Stir-Fry

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Yakitori is a favourite late-night street food in Japan, where you'll find alleys lined with charcoal grills selling skewers by the hundreds. We're marinating our chicken yakitori in a sweet garlic-soy sauce and serving them atop crispy pan-fried noodles and crunchy green beans. Keep it mild or spice it up with sriracha!

Allergens:EggsWheatSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

8 ounce

Chuka Soba Noodles

(ContainsEggs, Wheat)

2 clove

Garlic

2 unit

Scallions

4 ounce

Green Beans

1 unit

Red Onion

1 tablespoon

Sriracha

3 tablespoon

Soy Sauce

(ContainsWheat, Soy)

2 tablespoon

Hoisin Sauce

(ContainsWheat, Soy)

2 tablespoon

Wooden Skewers

Not included in your delivery

unit

Vegetable Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3368.1200000000003 kJ
Calories805 kcal
Fat20 g
Saturated Fat0 g
Carbohydrate96 g
Sugar0 g
Dietary Fiber5 g
Protein53 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Bowl
Pan
Baking Dish
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 425 degrees. Soak the skewers in a shallow dish filled with water to prevent them from burning in the oven. Thinly slice the scallions, keeping the white and green parts seperate. Trip and halve the green beans. Halve, peel, and thinly slice the red onion. Mince or grate the garlic. Cut the chicken into bite-sized pieces.

2

In a medium bowl, combine the garlic, half the soy sauce, and 1/2 tablespoon oil. Toss in the chicken and set aside to marinate.

3

Heat 1/2 tablespoon oil in a large pan over medium-high heat. Add the red onion, and cook, tossing occasionally, for about 7 minutes, or until golden brown.

4

Meanwhile, remove the chicken from the marinade, then thread it onto skewers. Place on a lightly oiled baking sheet and bake in the oven for about 10 minutes, until caramelized and cooked through.

5

While the chicken bakes, add another 1 tablespoon oil to the pan with the onions. Add 2/3 of the noodles, green beans, scallion whites, and 1/4 cup water to the pan and cook, stirring occasionally, until water evaporates and green beans become crisp-tender. Cook another 4-5 minutes, without stirring, until noodles begin to crisp on the bottom of the pan.

6

Remove the chicken from the oven and glaze it with half the hoisin sauce. Then, return the baking sheet to the oven and cook for another 2 minutes to set the glaze.

7

Toss the noodles with the remaining soy sauce, remaining hoisin sauce, and as much sriracha as you dare.

8

Serve the chicken skewers over the noodles and sprinkle with scallion greens.