Chicken Mai Fun Recipe

I love Asian food. Or, at least, what we call "Asian food" here in America. Really anything that involves rice and/or noodles, soy sauce, and a good amount of spice does it for me. Several years ago, I decided I wanted to try to make my own "Asian food."

What I came up with (and have since improved upon) has become one of the most-requested meals in my house. We call it Mai fun after the rice noodles I buy in the Asian section at Meijer.

I'm sure if I served this in Japan, they would ask me if it's spaghetti and meatballs, but in my house, it kind of feels like we are eating Asian carryout - with the added advantage that I know exactly what I put in it.

What you will need (for about 6 to 8 servings):

  • 1 to 1 and 1/2 pounds chicken breast or chicken tenderloins - cut into bite-size pieces

  • 2 tablespoons vegetable oil

  • About 1/3 bottle of Asian Sesame salad dressing (I use Ken's Steakhouse Lite Asian Sesame with Ginger and Soy)

  • Salt

  • Pepper

  • 4 eggs

  • 3 tablespoons soy sauce

  • 3 tablespoons peanut butter

  • 1 teaspoon garlic powder

  • 1/2 to 1 teaspoon red pepper flakes (depending on your desired level of spice)

  • 1 broccoli crown - chopped into bite-size pieces

  • 1/2 pound of carrots - chopped about 1/4-inch thick

  • 1 cup water

  • 1 bag of Mai Fun (thin rice noodles) (I use Dynasty brand, pictured below)

mai fun noodles

To transform those ingredients into something slightly resembling Asian takeout:

  1. Cook chicken in vegetable oil and salad dressing over medium heat in a large saute pan (one that has a lid, which you will need later). Season with salt and pepper.

  2. Once the chicken is cooked through, push it to one side of the pan, and center the other side over the burner. Crack 4 eggs into this side of the pan, add about a tablespoon of soy sauce to the eggs, and cook through while stirring occasionally.

  3. Mix the cooked eggs and chicken together, then create an open space in the center of the pan. Add peanut butter, about 2 tablespoons of soy sauce, garlic powder, and red pepper flakes to the center of the pan. Mix together until melted, and then mix with the chicken and eggs.

  4. Add chopped broccoli and carrots and about 1 cup of water. Mix everything together so that the chicken and vegetables are evenly coated in the sauce.

  5. Cover and cook over medium heat for 15-20 minutes, stirring occasionally to prevent the sauce from burning to the bottom of the pan.

  6. To cook the rice noodles, place them in a large pot and add very hot tap water (or fancier water if you prefer, so long as it is hot) so that they are fully submerged. Let soak for 10-20 minutes.

  7. Once the rice noodles are softened, add them to the pan with the chicken and vegetables (I usually rip them into manageable-to-eat pieces first). Mix everything together (I'd suggest using tongs - those rice noodles don't like to be stirred with a spoon for some reason), and dinner is ready.

  8. Serve with extra soy sauce and Sriracha (or some lesser hot sauce if you don't care about your taste buds).

Nutritional Info:

  • Calories: probably more than I think, but hopefully fewer than I would consume if I actually ate Chinese takeout

  • Fat: yes

  • Protein: triple yes (chicken, eggs and peanut butter)

  • Vegetables my kids eat without complaining: yes