Tandoori Chow Mein & Chicken & Veggies


1 lb boneless chicken washed, cut into cubed pieces in a bowl.

1 tsp Himalayan pink salt

1/2 tsp Black pepper

2 tbsp Tandoori powder

1/2 tsp garlic ginger paste

1 tbsp olive oil.

1/4 tsp turmeric

Marinate the chicken. Set aside.

1 pkg frozen assorted mixed veggies

1 onion diced

1 each of red, green, yellow, orange bell peppers thinly sliced

2 tbsp canola oil

2-3 tbsp soy sauce

1 jar of schezwan sauce

1 pkg Chow mein noodles.


  1. In a large skillet add oil, bell peppers and onions on medium high heat of 350. Or on large fry pan on medium heat. Add frozen veggies.
  2. Add chicken and stir it in. Covered and stirring often.
  3. Cook Chow mein noodles according to pkg instructions usually between 5-10 minutes. Drain.
  4. Add back into pot and adding 1 tbsp soy sauce & 1/4 of sauce from jar.
  5. Check on veggies and chicken. If it’s soft, tender, and veggies is also cooked, add the rest soy sauce & schezwan sauce with 1/2 cup water.
  6. Cook for a few minutes then take it into a serving dish.
  7. In the same pan or skillet add the noodles and stir fry for 2-5 minutes. Not too long. Feel free to add 1 -2 tsp tandoori powder over noodles. Stir.
  8. Serve in a platter.
  9. Keep soy sauce, hot sauce, Himalayan pink salt and black pepper aside if others need more zing to it.
  10. Enjoy!!!

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