Chicken Yakisoba

• 7 tablespoons low-sodium soy sauce, divided
• 1/2 pound skinned, boned chicken breast, cut into bite-size pieces
• 2 teaspoons vegetable oil, divided
• 2 cups vertically sliced onion
• 1 cup (2-inch) julienne-cut carrot
• 6 cups coarsely shredded napa (Chinese) cabbage
• 1/4 cup sake (rice wine) or dry sherry
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 4 1/2 cups cooked soba (about 9 ounces uncooked buckwheat noodles)

1. Combine 3 tablespoons soy sauce and chicken in a zip-top plastic bag; seal and marinate in refrigerator 30 minutes, turning occasionally.
2. Heat 1 teaspoon oil in a large nonstick skillet or wok over medium-high heat. Add chicken; cook 3 minutes or until done. Remove chicken from skillet; keep warm. Add 1 teaspoon oil, onion, and carrot to skillet; stir-fry 2 minutes. Add cabbage; stir-fry 2 minutes or until cabbage begins to wilt.
3. Combine 1/4 cup soy sauce, sake, ginger, sugar, and salt. Pour sake mixture over cabbage mixture. Add chicken and soba; toss well to coat. Cook 1 minute or until thoroughly heated.

soy sauce, chicken, vegetable oil, onion, carrot, cabbage, sake, fresh ginger, sugar, salt, buckwheat noodles

Taken from www.myrecipes.com/recipe/chicken-yakisoba (may not work)