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Chicken Chow Fun Recipe

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3.9 from 75 reviews

Chicken Chow Fun is a classic stir-fried Cantonese dish featuring wide rice noodles, tender marinated chicken, and a flavorful mix of vegetables coated in a savory oyster and soy sauce blend. This quick and easy stir-fry combines the perfect balance of textures and tastes for a satisfying meal in just 25 minutes.

Ingredients

Sauce and Marinade

  • ⅓ cup chicken broth
  • 1 Tablespoon cornstarch
  • ⅓ cup oyster sauce
  • ⅓ cup low-sodium soy sauce
  • 2 teaspoons sugar
  • 1 Tablespoon toasted sesame oil
  • 2 inches ginger, grated or minced
  • 4 cloves garlic, grated or minced

Main Ingredients

  • 1 pound wide rice noodles
  • 1 pound boneless, skinless chicken breasts, very thinly sliced
  • Salt and pepper to taste
  • 3 tablespoons canola oil or vegetable oil

Vegetables and Garnishes

  • 1 red bell pepper, thinly sliced into matchsticks
  • 3 cups cabbage, thinly sliced (preferably napa or savoy)
  • 3 green onions, sliced into 1-inch pieces
  • 1 cup mung bean sprouts
  • Toasted sesame seeds (optional)
  • Sliced green onions, for garnish

Instructions

  1. Prepare the sauce: In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add oyster sauce, soy sauce, sugar, toasted sesame oil, grated ginger, and garlic; whisk thoroughly to combine and set aside.
  2. Cook the noodles: Bring a large pot of water to a boil and cook the wide rice noodles according to package directions. Drain them in a colander and rinse under cold water. Shake off any excess water to avoid sogginess.
  3. Marinate the chicken: Season the thinly sliced chicken breasts with salt and pepper. Place them in a shallow dish and add ¼ cup of the prepared sauce. Marinate for about 5 minutes to infuse flavor.
  4. Cook the chicken: Heat 2 tablespoons of canola oil in a large skillet over medium-high heat. Add the marinated chicken slices and cook until browned on all sides and fully cooked. Remove from skillet, place on a plate, and cover to keep warm.
  5. Sauté the vegetables: Add the remaining 1 tablespoon of oil to the same skillet. Once hot, add the red bell pepper, sliced cabbage, and green onions. Cook for 2-3 minutes, stirring occasionally, until the vegetables begin to soften but remain crisp.
  6. Combine all ingredients: Pour in the remaining sauce, add the browned chicken, mung bean sprouts, and cooked noodles to the skillet. Toss everything together gently but thoroughly to coat the noodles evenly with the sauce and combine all flavors.
  7. Serve: Transfer the Chicken Chow Fun to serving plates. Garnish with additional sliced green onions and toasted sesame seeds if desired. Serve immediately and enjoy!

Notes

  • For best results, use fresh wide rice noodles or dry wide rice noodles rehydrated according to package instructions.
  • Thinly slicing the chicken helps it cook quickly and evenly.
  • You can substitute chicken broth with vegetable broth to make it lighter.
  • Adjust soy sauce quantity to control saltiness based on your preference or dietary needs.
  • This dish is best enjoyed immediately to maintain the noodles' ideal texture.

Find it online: https://recipethrive.com/chicken-chow-fun-recipe/