Chicken Chow Fun

Course: Main Course

Cuisine: Asian

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

Calories: 735kcal

Author: Platings and Pairings

With chewy wide rice noodles, thinly sliced chicken, and a perfectly balanced oyster-soy sauce, this Chicken Chow Fun is a classic Cantonese stir-fry that’s both comforting and quick to make. The high-heat gives the noodles a subtle smokiness, while fresh cabbage, bell pepper, and bean sprouts add the perfect crunch.

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Ingredients

⅓ cup chicken broth
1 Tablespoon cornstarch
⅓ cup oyster sauce
1/3 cup soy sauce low-sodium
2 teaspoons sugar
1 Tablespoons toasted sesame oil
2 inches ginger grated or minced
4 cloves garlic grated or minced

For the Noodles and Chicken

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

To Garnish

Toasted sesame seeds optional
Green onions sliced

Instructions

Bring a large pot of water to boil.
Meanwhile, in a small bowl, whisk together the ⅓ cup chicken broth and 1 Tablespoon cornstarch, until smooth. Add the ⅓ cup oyster sauce, 1/3 cup soy sauce, 2 teaspoons sugar, 1 Tablespoons toasted sesame oil, 2 inches ginger and 4 cloves garlic and whisk to combine.
Cook the 1 pound wide rice noodles according to package directions. Transfer to a colander to drain, and rinse with cold water, shaking off excess.
Season sliced 1 pound chicken breasts with salt and pepper. Place in a shallow dish or bowl and add ¼ cup of the sauce and marinate the chicken for about 5 minutes.
Heat 2 TBSP oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides. Remove to a plate, and cover to keep warm.
Add the remaining 1 TBSP oil to the skillet. Once hot, add the 1 red bell pepper, 3 cups cabbage, and 3 green onions. Cook for 2-3 minutes, until beginning to soften. Pour in the sauce, browned chicken, 1 cup mung bean spouts and the cooked noodles. Toss to combine and coat the noodles in the sauce.
Enjoy sprinkled with green onions and sesame seeds, if desired.

Notes

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.

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.

Variations

Protein swaps: Add in ground meat, tender beef strips, sliced lamb, pork loin, or shrimp.
Add more vegetables: Mix and match the vegetables in the recipe with even more veggies like carrots, snap peas, mushrooms, broccoli, edamame, zucchini, baby corn, and spinach.
Customize the sauce: Boost the umami flavor by stirring fish sauce or miso paste into the stir fry sauce. Or, for a kick of heat, add chili oil, Sriracha sauce, or diced fresh chilies. For more ideas, check out these 17+ Sauces for Rice Noodles!

Nutrition