Chicken Maggi Recipe
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Try this Chinese Style Chicken Maggi variation if you love Maggi like me. It comes together in under 15 minutes using a few simple ingredients.
Here are a few more Maggie recipes: Cheesy Tadka Maggie, Peri Peri Maggi, and Cheese Maggie.
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I love Maggi, and this Chinese Style Chicken Maggi is my new favorite.
The classic Maggi is cooked with boneless chicken, egg, veggies, and a few sauces to make this delicious version of this famous noodles brand.
It is easy to make, addictive, and comes together in 15 minutes.
Enjoy it as a snack, satisfying lunch, or dinner on a busy day. I love to enjoy it on a cozy winter or monsoon evening with a hot cup of coffee or masala chai.
This recipe can be easily doubled or tripled.
Ingredients
This Maggi with Chicken recipe requires simple ingredients: oil, onions, garlic, classic Maggi packets, boneless, skinless chicken, egg, mixed bell peppers, soy sauce, white vinegar, and spring onions.
Use skinless chicken breasts or thighs, and cut them into small pieces for this recipe.
I added bell peppers, but you can add more veggies, such as mushrooms, green beans, carrots, broccoli, etc.
How To Make Chicken Maggi
Cook The Maggi
Step 1: Heat 3 cups of water in a pan over medium heat.
Step 2: Once the water boils, add the Maggi noodles to the pan and cook for 2 minutes, stirring a few times. Do not overcook; otherwise, the noodles will get mushy when they are mixed with the rest of the ingredients.
Step 3: Drain the water and keep the noodles aside.
Stir Fry The Noodles
Step 4: Heat 3 tablespoon oil in a pan over medium heat.
Step 5: Once the oil is hot, add ½ cup thinly sliced onions and 2 teaspoon finely chopped garlic and fry for 2 minutes.
Step 6: Add 8.8 oz (250 g) boneless, skinless chicken breasts or thighs (cut into ½-inch pieces) and sauté for 3-4 minutes, or until cooked through. Stir frequently while cooking.
Step 7: Push all the ingredients to the side of the pan, then break an egg into the center.
Step 8: Scramble the egg.
Step 9: Once the egg is scrambled, mix everything.
Step 10: Add the following ingredients to the pan and cook for a minute.
- ½ cup of cubed mixed bell peppers
- Maggi Tastemaker (comes with the packet)
- 2 teaspoon soy sauce
- ½ teaspoon white vinegar
Step 11: Add the cooked Maggi to the pan and toss to coat with the sauces.
Step 12: Now, add some water if the Maggi looks dry.
Step 13: Transfer the chicken Maggi to 2 serving plates. Garnish with chopped spring onions and serve immediately.
Storage Suggestions
Chicken Maggi tastes the best when served right out of the pan, hot & steamy.
Leftovers can be stored in an airtight container in the fridge for about a day or two. Microwave for a few seconds before serving.
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Chicken Maggi Recipe
Ingredients
- 2 packets classic Maggi (with tastemaker)
- 3 tablespoons oil
- ½ cup thinly sliced onions
- 2 teaspoons finely chopped garlic
- 8.8 ounce boneless skinless chicken breasts or thighs (250 g, cut into ½ inch pieces)
- 1 large egg
- ½ cup mixed bell peppers (cut into ½ inch cubed)
- 2 teaspoons soy sauce
- ½ teaspoon white vinegar
- 2 tablespoons chopped spring onions
Instructions
Cook The Maggi
- Heat 3 cups of water in a pan over medium heat.
- Once the water comes to a boil, add the Maggi noodles to the pan and cook for 2 minutes. or until just cooked, stirring a few times while cooking. Do not overcook otherwise the noodles will get mushy.
- Drain the water and keep the noodles aside.
Stir Fry The Noodles
- Heat oil in a pan over medium heat.
- Once the oil is hot, add onions and garlic and fry for 2 minutes.
- Add chicken and saute for 3-4 minutes until cooked through. Stir frequently while cooking.
- Push all the ingredients to the side of the pan and break an egg in the center.
- Scramble the egg.
- Once the egg is scrambled, mix everything together.
- Add bell peppers, Maggi tastemaker, soy sauce, and vinegar to the pan and cook for a minute.
- Add the cooked Maggi to the pan and toss well to coat with the sauces.
- Add some water if the Maggi looks dry.
- Transfer the chicken Maggi to 2 serving plates. Garnish with chopped spring onions and serve immediately.