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.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

In the same skillet, add an additional tablespoon of vegetable oil. Sauté the garlic and ginger for about 30 seconds until fragrant.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Stack the pancake noodles on a plate and slice them into thin strips to resemble wide noodle ribbons.

Step 8

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

Serving size	1378.9 grams (1378.9g)

Amount per serving	% Daily Value*
Calories	2156

Total Fat 84.40g	108%
Saturated Fat 20.20g	101%
Polyunsaturated Fat 25.50g
Cholesterol 1199mg	400%
Sodium 5159mg	224%
Total Carbohydrate 126.10g	46%
Dietary Fiber 5.00g	18%
Total Sugars 17.60g
Protein 212.70g	425%

Vitamin D 338IU	1690%
Calcium 571mg	44%
Iron 16mg	88%
Potassium 2449mg	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.

Source of Calories

Fat: 35.9%

Protein: 40.2%

Carbs: 23.9%