Posted in - Poultry, Budget Friendly

Budget Friendly Bits: Chicken Yakisoba

Under $10: Chicken Yakisoba


Adapted from Mark Bittman’s recipe

Servings 6

Total Recipe Cost: $5.63
Cost Per Serving: $0.94

Prep time: 15 min. Cook time: 15 min. Total: 30 min.

1/2 head green cabbage – cost $0.41
1 medium yellow onion – cost $0.55
2 medium carrots – cost $0.25
1 small crown broccoli – cost $0.70
2 inches fresh ginger – cost $0.52
1 large chicken breast – cost $1.66
2 Tbsp vegetable oil – cost $0.08
2 (3 oz.) packages ramen noodles seasoning [seasoning packets discarded] – cost $0.50
1 tsp . sesame oil (optional) – cost $0.19
1/4 cup soy sauce – cost $0.24
1/4 cup worcestershire sauce – cost $0.20
2 Tbsp ketchup – cost $0.05
(up to) 1 Tbsp sriracha hot sauce – cost $0.26
1 Tbsp sugar – cost $0.02
Optional – add green and red peppers 1/2 of each

Prep Day: Prepare the meat and vegetables for stir frying. Peel the ginger and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.

Boil water in a medium pot for the noodles. Make sure the pot is full of water. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute. It’s okay if it sticks to the pan but don’t let it burn. Add the chicken strips and cook until they are no longer pink. That will be about five minutes.

Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted, about 5-10 minutes. Meanwhile, once the water boils, add the noodles and cook just until tender, 2-3 minutes. Drain, return to the pot with the heat turned off and toss with the sesame oil to keep from sticking.

In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only 1/2 tsp of sriracha if you don’t want it spicy, use up to 1 T. if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through. It will just take a few minutes.

Once cool place in freezer bag and freeze.

Serve Day: Thaw. Place in a microwaveable dish and heat through.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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