Name: Crispy Chicken Noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 4 chicken breasts (about 600g, chopped into bitesize chunks); 3 tbsp cornflour (cornstarch in USA); 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 15 ml spray oil (avocado, rapeseed, or sunflower); 2 cloves garlic (peeled and minced); 1 tsp ginger paste; 1 tsp black pepper (use half if you don’t want too much peppery heat); 60 ml low sodium soy sauce (dark if possible); 80 ml fresh lemon juice; 2 tbsp cornflour (cornstarch in USA); 5 tbsp sugar; 360 ml chicken stock; 3 ml spray oil (a couple of short bursts); 1 tsp sesame oil; 6 spring onions (scallions, sliced into 1 inch strips); 2 cloves garlic (peeled and minced); 1 tsp minced ginger; 600 g fresh egg noodles (Chinese-style noodles); 3 tbsp low sodium soy sauce; 1/4 tsp white pepper; 1 pinch black pepper; 2 spring onions (scallions, sliced); 1 tsp sesame seeds; 1 lemon (sliced into thin rounds)

Description

A delicious and easy recipe for crispy chicken served over egg noodles, finished with a flavorful sauce.

Ingredients

Scale

4 chicken breasts (about 600g, chopped into bitesize chunks)
3 tbsp cornflour (cornstarch in USA)
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
15 ml spray oil (avocado, rapeseed, or sunflower)
2 cloves garlic (peeled and minced)
1 tsp ginger paste
1 tsp black pepper (use half if you don’t want too much peppery heat)
60 ml low sodium soy sauce (dark if possible)
80 ml fresh lemon juice
2 tbsp cornflour (cornstarch in USA)
5 tbsp sugar
360 ml chicken stock
3 ml spray oil (a couple of short bursts)
1 tsp sesame oil
6 spring onions (scallions, sliced into 1 inch strips)
2 cloves garlic (peeled and minced)
1 tsp minced ginger
600 g fresh egg noodles (Chinese-style noodles)
3 tbsp low sodium soy sauce
1/4 tsp white pepper
1 pinch black pepper
2 spring onions (scallions, sliced)
1 tsp sesame seeds
1 lemon (sliced into thin rounds)

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Instructions

Place the cornflour, salt, pepper, and garlic powder in a shallow bowl and mix together.
Dredge the chicken pieces in the cornflour mixture to fully coat.
Heat a large frying pan (skillet) over medium-high heat and spray with spray oil.
Add the chicken breasts and cook for 8-10 minutes, turning often, until golden brown and cooked all the way through.
While the chicken is cooking, mix the sauce. Add the garlic, ginger, pepper, soy sauce, lemon juice, cornflour (cornstarch), and sugar to a bowl or jug and mix together. Once the cornflour is absorbed, stir in the chicken stock. Put to one side.
When the chicken is cooked, remove from the pan and place in a bowl.
Next, cook the noodles. Heat a separate frying pan or wok over medium heat. Add a spray of spray oil and the sesame oil. Then add the spring onions, garlic, and ginger and stir fry for 30 seconds.
Add the egg noodles, soy sauce, and white pepper and toss together. Heat for 3-4 minutes, tossing everything together regularly, until the noodles are hot.
Turn the heat down to very low (or turn off the heat and place some foil over the top) to keep the noodles warm while you finish the chicken.
Add the sauce to the pan you cooked the chicken in and bubble for 2 minutes, stirring often, until thickened.
Add the chicken back to the pan and heat for a minute or two, stirring to coat the chicken, until the chicken is hot.
Serve the chicken with the noodles, topped with spring onions, black pepper, and sesame seeds. Decorate with lemon slices if you like.

Notes

Use dark or standard low sodium soy sauce based on availability.
Adjust the amount of black pepper according to your heat preference.
Keep the noodles warm by covering them while finishing the chicken.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 5g
Sodium: 800mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 30g
Cholesterol: 80mg