Chicken Chow Fun

There’s something so satisfying about skipping takeout and bringing the bold, smoky flavors of your favorite Chinese restaurant straight to your kitchen. This Chicken Chow Fun delivers tender, wide rice noodles stir-fried with juicy chicken and crisp veggies, all coated in a savory sauce that’s incredibly simple to whip up.

For more Asian dishes with rice noodles, be sure to check out my Spicy Cumin Lamb Noodles and Pad Kee Mao Recipe. 

Ingredient notes

Sauce

• Chicken broth – Chicken broth or vegetable stock will lend the richest flavor, but water can be used in a pinch. For even more nutrition, swap in my slow cooker bone broth.
• Cornstarch – Thickens the sauce.
• Oyster sauce – Essential for authentic savory richness. Make sure to use a high-quality brand. 
• Soy sauce – I prefer a low-sodium soy sauce to keep this recipe balanced, but use regular soy sauce if you prefer a bolder level of saltiness. You could also use tamari.
• Sugar – A touch of sweetness to round out the flavors. You could also use maple syrup or honey for a more natural sweetener.
• Toasted sesame oil – This provides a nutty, aromatic depth (a little goes far!). Regular sesame oil works too, but toasted has more flavor. Make sure to store your oil in the fridge to prevent rancidity. Olive oil or avocado oil can be used instead, but you can then expect a milder taste.
• Ginger – Freshly grated or minced ginger gives this recipe a zesty kick that dried ground ginger doesn’t compare to.
• Garlic – Fresh cloves, grated or minced for punchy flavor.

Noodles and Chicken

• Wide rice noodles – Cook until still slightly chewy and rinse under cold water to stop any further cooking
• Chicken – Boneless, skinless chicken breasts, very thinly sliced. You can also use chicken thighs.
• Salt and pepper – To taste. 
• Oil – Canola or vegetable oil.  
• Stir-fry veggies – Thinly sliced red bell pepper, thinly sliced cabbage (napa or savoy), sliced green onions, and mung bean sprouts.  
• Garnish – Toasted sesame seeds (optional) and sliced green onions. 

How to make it

Step 1

Make the sauce and cook noodles

• Boil a large pot of water. 
• In a small bowl, whisk broth with cornstarch until smooth, then stir in oyster sauce, soy sauce, sugar, sesame oil, ginger, and garlic. 
• Cook noodles, drain, rinse with cold water, and shake off excess.

Step 2

Marinate and cook the chicken

• Season sliced chicken with salt and pepper. 
• Toss with ¼–⅓ cup of the sauce and let sit for 5 minutes. 
• Heat 2 TBSP oil in a large skillet over medium-high heat. Brown chicken on all sides, then transfer to a plate and cover.

Step 3

Assemble and serve

• Add 1 TBSP of oil to the skillet. Stir-fry the peppers, cabbage, and green onions for 2–3 minutes until softening. 
• Return chicken to skillet with bean sprouts, noodles, and remaining sauce. Toss to coat evenly. 
• Garnish with green onions and sesame seeds if desired.

The Difference Between Three Classic Chinese Noodle Dishes

Lo mein, chow mein, and chow fun may look similar on a menu, but they each deliver a totally different noodle experience! Here’s how to tell them apart:

• Lo Mein: Soft, boiled wheat noodles tossed in a generous, glossy sauce – never fried, always tender and saucy.
• Chow Mein: Par-boiled wheat noodles pan-fried until golden and crispy, then topped with a light, dry sauce for crunchy contrast.
• Chow Fun: Wide, flat rice noodles stir-fried in a hot wok until smoky and charred, with a silky-chewy texture and moderate sauce.

Tips and tricks

• This recipe comes together quickly, so I recommend prepping the veggies and sauce before you start cooking. You can even do this a day ahead and store them in separate containers in the fridge.
• Give the sauce a taste before it goes into the pan to ensure the flavor balance is right. If it tastes too salty, add a pinch more sugar or mirin; if too sweet, finish with a dash more soy sauce or rice vinegar.
• For perfectly crisp-tender vegetables, medium-high to high heat is essential. Make sure your wok or skillet is hot before adding anything. Look for shimmering, lightly smoking oil as your cue.
• Make this sauce ahead – flavors improve after resting in the fridge!
• Don’t overcook the noodles or they will be mushy. I like to shave 2 minutes off the package directions since the noodles will cook further in the pan with the veggies and sauce. You must rinse the cooked noodles under cold water as a way to halt any further cooking. 

Serving suggestions

Just before serving, add a sprinkle of toasted sesame seeds and sliced green onions. You can also experiment with furikake, chili oil, or a drizzle of sesame oil. All of these optional garnishes will elevate the dish. 

Apart from the garnishes, try these delicious side dishes to pair with your chicken chow fun:

• Garlic Bok Choy
• Smashed Cucumber Salad
• Kani Salad
• Japanese Spinach Salad
• Din Tai Fung Cucumber Salad
• Gyoza or Potstickers with Dipping Sauce
• Cucumber Edamame Salad
• Roasted Miso Cauliflower
• Or check out these 30+ Asian Side Dishes!

Storing

• This chicken chow fun is best served fresh out of the skillet. If you have leftovers, feel free to store them in an airtight container in the fridge for 2 to 3 days.
• To reheat, microwave the leftovers for 1 to 2 minutes or warm them in a skillet over medium heat with a drizzle of oil until heated through.

Did you make this chicken chow fun?

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