Description
A delicious crispy chicken dish served over fresh egg noodles, flavored with a savory sauce and topped with spring onions and sesame seeds.
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
- 60 ml (4 tbsp) low sodium soy sauce
- 80 ml (1/3 cup) fresh lemon juice
- 2 tbsp cornflour (cornstarch in USA)
- 5 tbsp sugar
- 360 ml (1 1/2 cups) chicken stock
- 3 ml Spray oil
- 1 tsp sesame oil
- 6 spring onions (scallions), sliced into 1 inch strips
- 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
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 a 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 by adding garlic, ginger, pepper, soy sauce, lemon juice, cornflour (cornstarch) and sugar to a bowl or jug. Mix together and stir in the chicken stock once the cornflour is absorbed. Put to one side.
- Once the chicken is cooked, remove it from the pan and place in a bowl.
- In 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 while tossing regularly, until the noodles are hot. Turn the heat down to very low to keep the noodles warm.
- Add the sauce to the pan the chicken was cooked in and bubble for 2 minutes until thickened, stirring often.
- Add the chicken back to the pan and heat for a minute or two, stirring to coat the chicken until hot.
- Serve the chicken with the noodles topped with spring onions, black pepper, and sesame seeds. Decorate with lemon slices if you like.
Notes
- This dish can be customized by adding vegetables such as bell peppers or broccoli.
- For a spicier version, add red pepper flakes to the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg