Minute Chicken on Pancake Noodles
Indulge in the perfect fusion of flavors and textures with Minute Chicken on Pancake Noodles—a quick yet delightfully satisfying dish that’s sure to become a family favorite. Tender chicken strips are stir-fried in a rich, umami-packed sauce made with soy sauce, oyster sauce, garlic, and ginger, then served atop ribbons of golden, crepe-like pancake noodles for a unique twist on traditional noodles. The pancake noodles, made from a simple batter of eggs, flour, and milk, add a soft and slightly crisp texture that complements the savory chicken perfectly. Garnished with fresh scallions, this dish comes together in under an hour and is ideal for weeknight dinners or casual entertaining. Try this creative recipe for a flavorful, Asian-inspired meal that’s both comforting and innovative.
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Recipe Information
Ingredients
- 500 grams Chicken breast, boneless and skinless
- 4 tablespoons Soy sauce
- 2 teaspoons Cornstarch
- 3 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 120 milliliters Chicken stock
- 2 tablespoons Oyster sauce
- 1 teaspoon Brown sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 Eggs
- 120 grams All-purpose flour
- 240 milliliters Milk
- 2 Scallions, sliced
Instructions
Slice the chicken breast into thin strips. In a bowl, combine 2 tablespoons of soy sauce and cornstarch. Add the chicken strips and toss to coat. Let marinate for 10 minutes.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the marinated chicken strips and stir-fry for 5-7 minutes or until the chicken is cooked through. Remove from the skillet and set aside.
In the same skillet, add an additional tablespoon of vegetable oil. Sauté the garlic and ginger for about 30 seconds until fragrant.
Stir in chicken stock, oyster sauce, remaining 2 tablespoons of soy sauce, brown sugar, salt, and black pepper. Let the sauce simmer for 2 minutes, then return the cooked chicken to the pan. Stir to coat the chicken in the sauce and cook for another 2-3 minutes. Remove from heat and keep warm.
To prepare the pancake noodles, whisk together the eggs, flour, and milk in a mixing bowl until smooth. Heat a non-stick skillet or griddle over medium heat and lightly grease it.
Pour about 1/4 cup of the batter into the skillet and swirl to create a thin, crepe-like pancake. Cook for 1-2 minutes per side until golden brown. Repeat with the remaining batter.
Stack the pancake noodles on a plate and slice them into thin strips to resemble wide noodle ribbons.
To serve, plate a portion of the pancake noodles. Top with the minute chicken and sauce mixture. Garnish with sliced scallions and serve immediately.
Nutrition Facts
Calories |
2156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 1198 mg | 400% | |
| Sodium | 5159 mg | 224% | |
| Total Carbohydrate | 126.1 g | 46% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 17.6 g | ||
| Protein | 212.7 g | 425% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 571 mg | 44% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2449 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
