Chicken Yakitori
with Yakisoba Noodles and Green Beans
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 chewy pan-fried noodles and crunchy green beans.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Chicken Breast Tenders
6 unit
Wooden Skewers
20 g
Garlic
4 tbsp
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
340 g
Green Beans, trimmed
113 g
Red Onion
380 g
Yakisoba Noodles, thick
(Contains Gluten)
Not included in your delivery
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F (to bake the chicken and green beans). Start prepping when the oven comes up to temperature!
Soak the skewers in a shallow dish filled with hot water. Wash and dry all produce. Mince or grate the garlic.
In a medium bowl, combine the garlic, hoisin sauce, soy sauce and chicken. Season with salt and pepper. Thread the chicken onto the skewers and place them on a foil-lined baking sheet. (Keep the marinade in the bowl – we'll use it to make a sauce later.)
BAKE SKEWERS Bake the chicken skewers in the centre of the oven, turning them over halfway through cooking, until golden-brown, 10-12 min.
Meanwhile, toss the green beans with a drizzle of oil on another baking sheet. Roast in the centre of oven until golden-brown, 10-12 min.
Meanwhile, heat a large pan over medium-high heat. Add a drizzle of oil, then the onions. Cook, stirring occasionally, until golden-brown, 7-8 min. Add the reserved marinade and 1/4 cup water. Bring to a boil, then add the noodles. Cook, stirring occasionally, until warmed through, 1-2 min.
Stir the roasted green beans into the noodles. Divide the noodles between plates and top with the chicken yakitori.
