Chicken Chow Fun Recipe

I absolutely love this recipe because it’s the ultimate comfort food with its perfectly chewy rice noodles and savory, umami-rich sauce that feels like a warm hug in a bowl. Plus, it’s a great way to showcase my culinary skills with its vibrant mix of fresh veggies and tender chicken, making dinner both satisfying and Instagram-worthy!

I adore preparing plates that permit an authentic taste of Cantonese cuisine to enter my meal—my Chicken Chow Fun does exactly that. The wide, flat rice noodles are the perfect vehicle for whatever sauce you’re using.

For my umami-laden mixture of soy, hoisin, and oyster sauces, the noodles work perfectly. I serve my chow fun with crunchy, fresh vegetables like bell peppers and bean sprouts, which add a delightful, crisp texture.

A drizzle of sesame oil gives it that nutty, rich aroma you want in a fabulous chow fun. This is a dish of great taste—short, simple, and to the point.

Ingredients

Wide Rice Noodles:
These noodles yield carbohydrates that are a good energy source.

Their soft, chewy texture makes them the perfect base for the dish.

Boneless, Skinless Chicken Breast:
Lean chicken breast is a potent protein source of high quality, which makes this dish satisfying and filling, while also being low in fat.

Soy Sauce:
This adds a flavor that is salty and full of umami, boosting the overall taste of the dish while still allowing other ingredients to shine.

Oyster Sauce:
An added rich, savory depth gives the dish slight sweetness and complexity.

Vegetable Oil:
Utilized in cuisine and assists in the even distribution of taste, adding nutritious lipids.

Garlic and Ginger:
These aromatic components contribute an intense burst of flavor and fragrance to the dish, making it taste more complex and boosting its potential aroma and health benefits.

Red Bell Pepper:
Provides a whisper of sweetness and a blast of color, while delivering copious amounts of vitamins A and C.

Bean Sprouts:
These lend a fresh crunch and a crisp texture, and they’re low in calories.

Ingredient Quantities

• 8 oz wide rice noodles, prepared according to package instructions
• 12 oz boneless, skinless chicken breast, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon vegetable oil
• 2 teaspoons sesame oil
• 2 teaspoons cornstarch
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 red bell pepper, sliced
• 2 cups bean sprouts
• 2 green onions, cut into 2-inch pieces
• Salt and pepper, to taste

Instructions

1. In a bowl, mix together the sliced chicken, soy sauce, cornstarch, and 1 teaspoon of sesame oil. Cover and let sit for at least 15 minutes, and up to 1 hour.

2. Follow the package instructions for the preparation of the rice noodles. Once done, pour them into a strainer and then set them aside.

3. In a large wok or skillet, heat vegetable oil. When the oil is shimmering, add the chicken to the pan. Stir-fry the chicken for about 4 minutes, or until it’s browned and cooked through. Use a slotted spoon to remove the chicken from the pan and set it aside.

4. In the same wok, add a little more oil if needed. Sauté the garlic, ginger, and onion until the onion is translucent.

5. In the wok, add the red bell pepper and stir-fry for about 2 minutes until it is softened.

6. Put the chicken back in the wok and add the prepared rice noodles. Toss everything together.

7. Add the oyster sauce, hoisin sauce, and the last of the sesame oil; give everything a very good stir to coat it all with the sauce.

8. Add the green onions and sprouts. Stir-fry for another 2-3 minutes until the sprouts are a little wilted.

9. Taste for seasoning, particularly salt and pepper, to ensure all flavors are thoroughly balanced.

10. Serve hot; garnish with extra green onions, if desired.

Equipment Needed

1. Mixing bowl
2. Spoon
3. Plastic wrap or lid for covering
4. Saucepan (for cooking rice noodles)
5. Strainer
6. Large wok or skillet
7. Slotted spoon
8. Knife
9. Cutting board

FAQ

• Q:Is it permissible to substitute other kinds of meat for chicken?
  A: Indeed, chicken can be replaced with beef, shrimp, or tofu for your chosen protein alternative.
• Q:What should I do if I can’t find wide rice noodles?
  You can use any flat rice noodle or even linguine instead of wide rice noodles and get similar results.
• Q:How do I prevent the rice noodles from sticking?
  Noodles should be rinsed in cold water immediately after cooking; then, for best results, drizzle a little sesame oil over and toss them (or do this in the bowl where they will be served). This will have the desired effect of making them truly non-stick. Of course, if you feel that you should reserve the portion of the sesame oil called for in the recipe for
• Q:Does this dish have a version that is free of gluten?
  A: Ensure the soy sauce, as well as any other sauces, are gluten-free. The rice noodles are naturally gluten-free.
• Q:Is it possible to prepare this dish in advance?
  A: Fresh is best, but you can get a jump on it by preparing the components beforehand and cooking just before serving.
• Q:Can I add or substitute any vegetables?
  Add any vegetables you prefer, such as broccoli, or snap peas. Feel free to substitute.
• Q:What is the best technique for slicing chicken?
  A: Slice the chicken thinly against the grain to ensure quick cooking and tenderness during and after cooking.

Substitutions and Variations

– Chicken breast without bones and skin: Substitute with sliced beef, shrimp, or tofu for a different protein.
– Oyster sauce: Substitute with vegetarian mushroom sauce for a comparable umami flavor.
Hoisin sauce: Use plum sauce or a combination of soy sauce and a touch of honey.
– Vegetable oil: Use canola or peanut oil instead for an equivalent cooking effect.
– Rice noodles: Use udon noodles or soba noodles instead for a change in texture.

Pro Tips

1. Marinade Enhancement For an extra layer of flavor, add a teaspoon of rice wine or Shaoxing wine to the chicken marinade. This will enhance the aroma and taste of the dish.

2. Noodle Preparation After preparing the rice noodles, toss them with a little sesame oil to prevent them from sticking together while they wait to be added to the wok.

3. Stir-Fry Technique Make sure the wok is extremely hot before adding the chicken and vegetables. This ensures that they sear quickly and retain their crispness rather than becoming soggy.

4. Vegetable Crunch To maintain the crunchiness of the bean sprouts, add them to the wok just before serving. This prevents them from becoming overly wilted.

5. Garnishing Twist Garnish the dish with a sprinkle of toasted sesame seeds or crushed peanuts for an added crunchy texture and flavor depth.