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In a medium bowl, combine the thinly sliced chicken thighs with 1 tablespoon of Shaoxing wine, 1/2 teaspoon of salt, and 1 tablespoon of cornstarch. Mix thoroughly until the chicken is evenly coated. Set aside to marinate for 15 minutes.

While the chicken marinates, prepare the vegetables. Thinly slice the yellow onion. Finely mince the garlic. Cut the scallions into 1/2-inch pieces, separating the white parts from the green parts.

In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, 1 tablespoon of Shaoxing wine, and granulated sugar until well combined. Set aside.

Heat 1 tablespoon of canola oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken in a single layer and cook for 2-3 minutes per side, until browned and mostly cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove the chicken from the wok and set aside.

Add the remaining 1 tablespoon of canola oil to the wok. Add the minced garlic, thinly sliced onions, and the white parts of the scallions. Stir-fry for 3-4 minutes, until the onions are softened and translucent.

Add the loosened wide rice noodles and the cooked chicken back into the wok. Pour the prepared sauce over everything. Toss vigorously with tongs or spatulas for 2-3 minutes, ensuring the noodles and chicken are evenly coated with the sauce.

Add the green parts of the scallions and the bean sprouts to the wok. Continue to toss for another 1-2 minutes, until the bean sprouts are slightly wilted but still retain some crispness.

Serve the Chicken Chow Fun immediately in bowls, or enjoy directly from the wok.


In a medium bowl, combine the thinly sliced chicken thighs with 1 tablespoon of Shaoxing wine, 1/2 teaspoon of salt, and 1 tablespoon of cornstarch. Mix thoroughly until the chicken is evenly coated. Set aside to marinate for 15 minutes.

While the chicken marinates, prepare the vegetables. Thinly slice the yellow onion. Finely mince the garlic. Cut the scallions into 1/2-inch pieces, separating the white parts from the green parts.

In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, 1 tablespoon of Shaoxing wine, and granulated sugar until well combined. Set aside.

Heat 1 tablespoon of canola oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken in a single layer and cook for 2-3 minutes per side, until browned and mostly cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove the chicken from the wok and set aside.

Add the remaining 1 tablespoon of canola oil to the wok. Add the minced garlic, thinly sliced onions, and the white parts of the scallions. Stir-fry for 3-4 minutes, until the onions are softened and translucent.

Add the loosened wide rice noodles and the cooked chicken back into the wok. Pour the prepared sauce over everything. Toss vigorously with tongs or spatulas for 2-3 minutes, ensuring the noodles and chicken are evenly coated with the sauce.

Add the green parts of the scallions and the bean sprouts to the wok. Continue to toss for another 1-2 minutes, until the bean sprouts are slightly wilted but still retain some crispness.

Serve the Chicken Chow Fun immediately in bowls, or enjoy directly from the wok.
