High Protein Chicken Chow Fun
Elevate your weeknight meals with this High Protein Chicken Chow Fun, a flavorful twist on the classic takeout favorite. Packed with tender strips of marinated chicken, crisp bean sprouts, and vibrant red bell peppers, this dish combines rich umami flavors from a savory trifecta of soy sauce, oyster sauce, and dark soy sauce. Perfectly chewy rice noodles soak up every bit of the luscious sauce, while garlic and a hint of sesame oil add irresistible depth to each bite. Ready in just 40 minutes, this protein-packed, family-friendly stir-fry is a quick, healthy, and satisfying option for busy days. Serve it piping hot for an authentic, restaurant-quality experience at home!
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Recipe Information
Ingredients
- 8 ounces rice noodles
- 1 pound boneless, skinless chicken breast
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 3 tablespoons canola oil
- 3 cloves garlic
- 4 whole green onions
- 2 cups bean sprouts
- 1 whole red bell pepper
Instructions
Place the rice noodles in a large bowl and cover them with boiling water. Let them soak for about 5 minutes or until they are softened but still slightly firm. Drain and set aside.
Slice the chicken breast into thin strips. In a bowl, combine chicken strips with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and the cornstarch. Mix well to coat and let it marinate for 10 minutes.
In a small bowl, mix the remaining 2 tablespoons of soy sauce, oyster sauce, and dark soy sauce. This will be your chow fun sauce. Set aside.
Heat 1 tablespoon of canola oil in a large wok or non-stick skillet over medium-high heat. Add the chicken strips and stir-fry until they are fully cooked, about 5 minutes. Remove the chicken from the wok and set aside.
Add the remaining 2 tablespoons of canola oil to the same wok. Mince the garlic and add it to the wok, stir-frying until fragrant, about 30 seconds.
Thinly slice the green onions and red bell pepper. Add them to the wok, along with the bean sprouts, and stir-fry for 2 minutes until the vegetables are slightly tender but crisp.
Return the cooked chicken to the wok and add the softened rice noodles. Pour the chow fun sauce over the mixture. Toss everything together gently but thoroughly to combine, ensuring the noodles and vegetables are coated evenly in the sauce.
Finish with the remaining teaspoon of sesame oil. Give it a final toss, then serve immediately while hot. Garnish with additional green onions if desired.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.9 g | 113% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4611 mg | 200% | |
| Total Carbohydrate | 93.5 g | 34% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 13.4 g | ||
| Protein | 159.0 g | 318% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 180 mg | 14% | |
| Iron | 8.6 mg | 48% | |
| 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.
