Chicken Chow Fun
Chicken Chow Fun is a savory stir-fried noodle dish that brings the bold, irresistible flavors of Cantonese cuisine to your table. Featuring tender strips of marinated chicken, chewy wide rice noodles, and crunchy bean sprouts, this recipe strikes the perfect balance of textures. A medley of soy sauce, oyster sauce, and dark soy sauce creates a rich and aromatic coating that elevates each bite. Enhanced with fragrant garlic, fresh scallions, and a splash of Shaoxing wine, every element is delicately infused with authentic Asian flair. Ready in just 35 minutes, this quick and satisfying one-pan meal is perfect for busy weeknights or when you're craving classic Chinese takeout at home. With its easy preparation and restaurant-quality taste, Chicken Chow Fun is sure to become a family favorite.
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Recipe Information
Ingredients
- 400 grams wide rice noodles
- 300 grams boneless, skinless chicken breast
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons cornstarch
- 1 tablespoon Shaoxing wine or dry sherry
- 3 tablespoons vegetable oil
- 3 cloves fresh garlic, minced
- 4 scallions, cut into 2-inch pieces
- 200 grams bean sprouts
- 0.5 teaspoon salt
- 0.25 teaspoon ground white pepper
Instructions
Soak the wide rice noodles in warm water for about 30 minutes or until they are soft. Drain and set aside.
Slice the chicken breast into thin strips. In a bowl, combine 1 tablespoon soy sauce, 1 teaspoon cornstarch, and the Shaoxing wine. Add the chicken strips and toss to coat. Let the chicken marinate for about 15 minutes.
In a small bowl, mix the remaining soy sauce, oyster sauce, dark soy sauce, and 1 teaspoon cornstarch with 2 tablespoons of water to create the sauce. Set aside.
Heat 1.5 tablespoons of vegetable oil in a large wok or non-stick skillet over high heat. Add the marinated chicken and stir-fry for 2-3 minutes or until nearly cooked through. Remove the chicken from the wok and set it aside.
In the same wok, add the remaining 1.5 tablespoons of vegetable oil and the minced garlic. Stir-fry for a few seconds until fragrant.
Add the scallions, followed by the soaked and drained rice noodles. Stir-fry for 2-3 minutes, allowing the noodles to absorb the flavors.
Return the chicken to the wok, add the bean sprouts, and pour in the prepared sauce.
Toss everything together for another 2-3 minutes, ensuring the noodles and chicken are well-coated with the sauce.
Season with salt and ground white pepper to taste, mix thoroughly, and remove from heat.
Serve the chicken chow fun hot, garnished with additional sliced scallions if desired.
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 5723 mg | 249% | |
| Total Carbohydrate | 207.9 g | 76% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 10.8 g | ||
| Protein | 121.1 g | 242% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 222 mg | 17% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1717 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
