Big Plate Chicken (Chinese Da Pan Ji) with Noodles
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The Woks of Life · by Judy★ 4.7 (11)

Big Plate Chicken (Chinese Da Pan Ji) with Noodles

NUTRITION · PER SERVING50M COOK
CAL 37%·PRO 91%
CARBS 75G40% OF CAL
6G FIBER0G ADDED0G INTRINSIC60G OTHER9G TOTAL SUGAR
FAT 29G35% OF CAL
5G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bold, spiced Northern Chinese chicken stew with potatoes, carrots, and bell peppers over noodles. Originating from Xinjiang, this dish combines tender chicken with bold aromatics and heat.

mainchinesestir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 4 boneless skinless chicken thighs
  • 1 teaspoon light soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons shaoxing wine
  • 1 teaspoon cornstarch
  • 3 tablespoons oil
  • 4 star anise
  • 1 cinnamon stick
  • 5 bay leaves
  • 6 slices fresh ginger
  • 5 cloves garlic ((roughly chopped))
  • 1 tablespoon Sichuan peppercorns
  • 6 -10 whole dried red chilies ((optional))
  • 1 1/2 teaspoons sugar
  • 2 medium potatoes ((peeled and cut into bite-sized pieces))
  • 1 carrot ((thinly sliced))
  • 2 teaspoons dark soy sauce
  • 1 1/2 tablespoons light soy sauce
  • 2 tablespoons shaoxing wine
  • 3 - 5 cups water ((start with 3 cups and add more as needed))
  • 8 oz. dried noodle of your choice ((preferably a thicker-style flat noodle))
  • 1 red bell pepper ((cut into chunks))
  • 1 green bell pepper ((cut into chunks))
  • Salt to taste
  • 1 scallion ((sliced))
PREP
20M
SODIUM
709MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.