Chicken Chow Fun
Chicken Chow Fun
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, thinly sliced
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
For the Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon granulated sugar
For the Stir-Fry
- 2 tablespoons canola oil, or other high-smoke point oil
- 1 yellow onion, thinly sliced
- 3 cloves garlic, finely minced
- 4 scallions, cut into 1/2-inch pieces, whites and greens separated
- 1 pound fresh wide rice noodles, loosened
- 4 ounces bean sprouts
Instructions
- 1
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.
⏱️ 2 min
- 2
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.
⏱️ 8 min
- 3
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.
⏱️ 3 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 4 min
- 6
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.
⏱️ 3 min
- 7
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.
⏱️ 2 min
- 8
Serve the Chicken Chow Fun immediately in bowls, or enjoy directly from the wok.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, thinly sliced
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
For the Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon granulated sugar
For the Stir-Fry
- 2 tablespoons canola oil, or other high-smoke point oil
- 1 yellow onion, thinly sliced
- 3 cloves garlic, finely minced
- 4 scallions, cut into 1/2-inch pieces, whites and greens separated
- 1 pound fresh wide rice noodles, loosened
- 4 ounces bean sprouts
Instructions
- 1
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.
⏱️ 2 min - 2
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.
⏱️ 8 min - 3
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.
⏱️ 3 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 4 min - 6
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.
⏱️ 3 min - 7
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.
⏱️ 2 min - 8
Serve the Chicken Chow Fun immediately in bowls, or enjoy directly from the wok.
⏱️ 1 min