Soy-Free Chicken Chow Fun
Elevate your weeknight dinner game with this flavorful and allergen-conscious **Soy-Free Chicken Chow Fun**, a twist on the classic Chinese stir-fried noodle dish. Featuring tender chicken breast, wide rice noodles, and vibrant vegetables like bell peppers and bean sprouts, this recipe achieves umami-packed perfection without relying on traditional soy sauce. Instead, a savory blend of coconut aminos, oyster sauce, and dark brown sugar creates a rich, soy-free sauce with just the right balance of sweetness and depth. Lightly thickened with a cornstarch slurry and finished with aromatic sesame oil, this speedy one-pan wonder comes together in just 35 minutes, making it ideal for busy nights. Serve it piping hot, garnished with fresh green onions, for a satisfying, soy-free take on a takeout favorite. Perfect for those looking for easy, delicious, and allergy-friendly dinner options!
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Recipe Information
Ingredients
- 12 oz wide rice noodles
- 1 lb chicken breast, thinly sliced
- 1/4 cup coconut aminos
- 2 tbsp oyster sauce
- 1 tbsp dark brown sugar
- 2 tbsp sesame oil
- 2 tbsp canola oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 medium onion, sliced
- 1 bell pepper, sliced
- 1 cup bean sprouts
- 3 green onions, chopped
- 0.5 tsp black pepper
- 1 tsp cornstarch
- 2 tbsp water
Instructions
Soak the rice noodles in hot water for about 20 minutes or according to package instructions until they are softened. Drain and set aside.
In a small bowl, mix coconut aminos, oyster sauce, dark brown sugar, and black pepper. Set aside.
In another small bowl, combine the cornstarch with water to create a slurry. Set aside.
Heat a large pan or wok over medium-high heat, and add 1 tablespoon of canola oil.
Add the chicken pieces and stir-fry until they are lightly browned and cooked through, about 5-6 minutes. Remove from the pan and set aside.
In the same pan, add another tablespoon of canola oil followed by minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
Add sliced onion and bell pepper to the pan, and stir-fry for 2-3 minutes until they start to soften.
Add the soaked rice noodles to the pan and toss them with the vegetables.
Pour the sauce mixture over the noodles and vegetables, tossing everything well to combine and coat evenly.
Add the cooked chicken back to the pan, and stir in the bean sprouts and half of the green onions.
Pour in the cornstarch slurry to thicken the sauce slightly, and continue to toss until everything is heated through.
Drizzle sesame oil over the dish, and give it one last stir to distribute the flavors.
Serve the Soy-Free Chicken Chow Fun hot, garnished with the remaining green onions.
Nutrition Facts
Calories |
2278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2379 mg | 103% | |
| Total Carbohydrate | 233.7 g | 85% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 47.4 g | ||
| Protein | 163.7 g | 327% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 407 mg | 31% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2660 mg | 57% | |
*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.
