Gluten-Free Chicken Chow Fun
Savor the bold and vibrant flavors of **Gluten-Free Chicken Chow Fun**, a healthier twist on the classic Cantonese favorite. This recipe features tender slices of marinated chicken breast, crisp stir-fried vegetables like red bell peppers and bean sprouts, and silky gluten-free wide rice noodles, all tossed in a perfectly balanced savory sauce made with gluten-free soy sauce and oyster sauce. Lightly seasoned with fresh ginger and garlic for aromatic depth, this dish comes together in just 35 minutes, making it the ultimate quick and wholesome weeknight dinner. Whether you're accommodating dietary restrictions or simply craving restaurant-quality chicken chow fun at home, this recipe will impress with its irresistible combination of textures, fresh ingredients, and bold Asian-inspired flavors. Perfect for serving a family of four, it's gluten-free comfort food at its best!
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Recipe Information
Ingredients
- 12 ounces gluten-free wide rice noodles
- 1 pound boneless, skinless chicken breast
- 3 tablespoons gluten-free soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 3 tablespoons vegetable oil
- 1 medium yellow onion, sliced
- 1 red bell pepper, sliced
- 4 green onions, cut into 2-inch pieces
- 1 cup bean sprouts
- 1 tablespoon fresh ginger, minced
- 3 garlic cloves, minced
- to taste pepper
- to taste salt
Instructions
Bring a large pot of water to a boil. Cook the gluten-free rice noodles according to package instructions until just tender. Drain and rinse under cold water to stop cooking. Set aside.
Thinly slice the chicken breast against the grain. In a bowl, combine the chicken slices with 1 tablespoon gluten-free soy sauce, 1 teaspoon cornstarch, and sesame oil. Mix well and let marinate for at least 10 minutes.
In a small bowl, combine the remaining 2 tablespoons gluten-free soy sauce, oyster sauce, and 1 teaspoon cornstarch. Stir until smooth and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 4-5 minutes. Remove chicken from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of vegetable oil. Add the sliced onion, red bell pepper, minced ginger, and minced garlic. Stir-fry until the vegetables are slightly softened, about 3 minutes.
Add the cooked rice noodles to the pan with the vegetables. Pour the sauce mixture over the noodles and toss gently to coat.
Return the chicken to the pan, along with the green onions and bean sprouts. Stir and cook for an additional 2-3 minutes until everything is heated through and well mixed.
Season with salt and pepper to taste. Serve hot and enjoy your Gluten-Free Chicken Chow Fun!
Nutrition Facts
Calories |
2077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4036 mg | 175% | |
| Total Carbohydrate | 189.9 g | 69% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 14.4 g | ||
| Protein | 161.6 g | 323% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 220 mg | 17% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2138 mg | 45% | |
*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.
