If you love Maggi like me, then try this Chinese Style Chicken Maggi variation. It comes together in under 15 minutes using a few simple ingredients.
Here are a few more Maggie recipes that you might like – Cheesy Tadka Maggie, Peri Peri Maggi, Cheese Maggie, and 3 Innovative Maggie Recipes.
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About Chicken Maggi
I love Maggi and this Chinese Style Chicken Maggi is my new favorite.
The classic Maggi is cooked along 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 just 15 minutes.
Enjoy it as a snack or a 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 needs some simple ingredients such as vegetable oil, onions, garlic, classic Maggie packets, boneless skinless chicken, egg, mixed bell peppers, dark soy sauce, white vinegar, and spring onions.
Use chicken breast and cut it into small pieces to use in this recipe.
I added bell peppers but you can add more veggies such as mushrooms, green beans, carrots, broccoli, etc to this recipe.
How To Make Chicken Maggi
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 3 tablespoon vegetable oil in a pan over medium heat.
Once the oil is hot, add ½ cup thinly sliced onions and 2 teaspoon finely chopped garlic and fry for 2 minutes.
Add 250 g boneless skinless chicken breast (cut into ½-inch pieces) 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 ½ cup of cubed mixed bell peppers, Maggi tastemaker, 2 teaspoon dark soy sauce, and ½ teaspoon white vinegar to the pan and cook for a minute.
Add the cooked Maggi to the pan and toss to coat with the sauces.
Now add some water if the Maggi looks dry.
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 the fridge for about a day or two, in an air-tight container. Microwave for a few seconds before serving.
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Recipe Card
Chinese Style Chicken Maggi Recipe
Ingredients
- 2 packets classic Maggi (with tastemaker)
- 3 tablespoons vegetable oil
- ½ cup thinly sliced onions
- 2 teaspoons finely chopped garlic
- 250 grams boneless skinless chicken breasts (cut into ½ inch pieces)
- 1 large egg
- ½ cup mixed bell peppers (cut into ½-inch cubed)
- 2 teaspoons dark 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 breast 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.
Did you make this recipe? Let me know!