Yakisoba Noodles with Grilled Chicken


  • 6 cups soft Yakisoba noodles
  • 4 boneless chicken thighs
  • 1 carrot thinly sliced
  • 1 cup cut cabbage,( about 1” pieces)
  • 1 cup broccoli (cut in smaller pieces)
  • 1/3 cups Keli’s Pineapple Hawaiian Luau Teriyaki
  • 1/4 cup Keli’s Ginger Garlic Teriyaki Glaze
  • 2 tablespoons coconut or vegetable oil


  • Chop all vegetables and set aside.
  • Grill chicken thighs. Add Ginger Garlic Teriyaki Glaze & last 5 minutes of cooking. Transfer to plate and cover with foil to keep warm.
  • Put vegetables in a wok or large skillet with oil. Cook on low stirring often.
  • When vegetables are starting to get soft and the broccoli turns bright green add noodles and Pineapple Hawaiian Luau Teriyaki
  • Toss until noodles are coated. Stir fry for 3 to 4 minutes until heated through.
  • Transfer noodles to a serving platter. Slice the Teriyaki glazed chicken thighs and place on top.
  • Enjoy!