Birds Nest Chicken Stirfry

This is a cool take on a classic chicken stir-fry. The birds nest are made from noodles and the sauce is delish!

What You'll Need

Main Dish

  • 2 nests of noodles
  • 1 tbsp Cornflour and 1 tbsp oil
  • Spray oil
  • 2 chicken fillets
  • corn flour & soy sauce & Chinese 5 spice – for velveting
  • Spring onions
  • Garlic
  • Carrots
  • Red Pepper
  • Yellow Pepper
  • Sugar snaps optional
  • Baby corn optional

Marinade & Sauce

  • ¼ tsp Chinese 5 spice
  • 1 tbsp Soy sauce
  • 1 tbsp Fish sauce
  • 1 tbsp mirin
  • 1 tbsp sesame oil
  • ¼ tsp Chilli powder/fresh chilli
  • 1 tbsp maple syrup/honey
  • 100mls water

Food stylin’

  • Coriander
  • Carrots – flowers
  • Red Pepper – hearts
  • Yellow Pepper – stars
  • Quails eggs – hardboiled optional


  • Saucepan
  • Muffin Tray
  • Wok/frying pan
  • Chopping board
  • Scissors
  • Knife
  • Wooden spoon
  • Measuring spoons
  • Bowl

How to Do It

Prep Your Noodles

  1. 1Preheat the oven to 220oc. Boil a kettle of water. Soak the noodles for 5 mins and allow to soften. Drain, allow to cool and combine with 1 tbsp oil and 1 tbsp corn flour. Toss the noddle all together.
  2. 2Spritz the muffin tins with spray oil. Mould the noodles in and around the muffin tin and using your fingers create a hollow in the centre. Spritz with oil on top.
  3. 3Place in the oven and bake for 15mins until crisp and golden brown.

Now For The Chicken

  1. 1To velvet the chicken – chop the chicken into long thin strips.
    Stir in the corn flour, 5 spice & soy sauce until it forms a thin paste.
    Add in the chicken and allow to marinade for 20mins while you prepare the vegetables and make the sauce.

Sauces & Shapes

  1. 1To make the sauce combine all the ingredients in a bowl. Set aside.

  2. 2Cut the spring onions with a scissors, smash the garlic or grate.
  3. 3Peel the carrot and cut out flower shapes
  4. 4Deseed the pepper and cut out heart and star shapes.

Now For The Stir-fry

  1. 1Have a cup of water ready beside the wok.
    Heat 1 tbsp oil in the wok. Add in all the vegetables and chicken and cook quickly moving all the time for about 5 mins.
    Pour in the sauce and cook for another 3 mins.


  1. 1Remove from the heat and serve into the birds nests.
    Garnish with fresh coriander and quail eggs
    More food styling tips below...

Have a glass of water by the wok when stir-frying. Add water while cooking to stop sticking & create steam for quicker cooking.

Food Styling

  • A bamboo place mat is typically Asian so looks great here.
  • Its nice to save 1 or 2 of the vegetable shapes to garnish the dish with
  • The quails eggs are tiny and fit into the tiny birds nest and make it look real and eggs (boiled and fried are often included in Asian cookery)
  • The banana leaf printable is so cool to finish the food styled look of this dish.


We'd love to know what you think...

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