Chicken Yakisoba

Stir ¼ cup oyster sauce, ¼ cup soy sauce, 2 Tbsp. mirin, and 1 Tbsp. plus 1 tsp. ketchup in a small bowl to combine.

Toss 1 lb. skinless, boneless chicken thighs (4–6), cut into 2" pieces, with 2 Tbsp. oyster sauce mixture in a medium bowl to coat.

Heat 2 Tbsp. vegetable oil in a wok or large skillet over medium-high. Arrange chicken in wok in a single layer and cook, undisturbed, until golden brown underneath, about 2 minutes. Turn over with a spatula and cook, undisturbed, until golden brown on the other side, about 2 minutes. Transfer to a plate with a slotted spoon.