Tips To Serve Chow Fun Recipe Chicken Quick

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Craving a quick and flavorful meal that’s perfect for a busy weeknight? Look no further than chow fun! This Cantonese stir-fry dish features thin rice noodles brimming with savory sauce, tender chicken, and crisp vegetables.

This recipe breaks down the process of making chow fun with chicken in a clear and concise way, ensuring you can whip up a restaurant-worthy dish at home. We’ll cover everything you need to know, from gathering the ingredients to plating the final product.

Chicken Chow Fun (Fried Rice Noodles, 鸡肉炒粉)
Chicken Chow Fun (Fried Rice Noodles, 鸡肉炒粉)

Why You’ll Love This Recipe

There are many reasons to love this chow fun recipe:

Simple and Easy: This recipe uses readily available ingredients and comes together in under 30 minutes, making it a perfect weeknight meal.

  • Flavorful: The combination of savory sauce, tender chicken, and crisp vegetables creates a delicious and satisfying dish.
  • Customizable: Feel free to adjust the spice level, add your favorite vegetables, or swap the protein for tofu or shrimp.
  • Healthy: This recipe is relatively low in calories and fat, making it a guilt-free indulgence.

  • Ingredients

    Chow Fun Noodles

    12 ounces (340 grams) dried thin rice noodles (like Shahe fen or rice vermicelli)

  • 8 cups (2 liters) water

  • Chicken

    1 pound (450 grams) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • ½ teaspoon ground ginger
  • ½ teaspoon black pepper

  • Stir-Fry Sauce

    2 tablespoons soy sauce

  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon light brown sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon white pepper
  • ¼ cup (60 ml) chicken broth

  • Vegetables

    1 tablespoon vegetable oil

  • 1 onion, sliced
  • 1 red bell pepper, sliced
  • 1 cup (160 grams) bean sprouts

  • Other

  • 1 tablespoon chopped green onions, for garnish (optional)
  • Directions

    1. Prep the Noodles: Bring a large pot of water (8 cups) to a boil. Add the rice noodles and cook according to package instructions, typically 3-5 minutes. Drain the noodles and rinse under cold water to stop the cooking process. Toss them with a little oil to prevent sticking. Set aside.

    2. Marinate the Chicken: In a medium bowl, combine the chicken pieces with cornstarch, soy sauce, ginger, and black pepper. Toss well to coat and marinate for at least 15 minutes.

    3. Prepare the Stir-Fry Sauce: In a small bowl, whisk together soy sauce, oyster sauce, Shaoxing wine (or sherry), brown sugar, cornstarch, white pepper, and chicken broth. Set aside.

    4. Stir-Fry the Chicken: Heat a wok or large skillet over high heat. Add the vegetable oil and swirl to coat the bottom. When hot, add the marinated chicken and cook for 3-4 minutes, stirring constantly, until browned and cooked through. Remove the chicken from the pan and set aside.

    5. Sauté the Vegetables: Add a little more oil to the pan if needed. Add the onion and bell pepper and cook for 2-3 minutes, stirring occasionally, until softened.

    6. Incorporate the Noodles and Sauce: Add the cooked noodles and prepared stir-fry sauce to the pan with the vegetables. Toss well to coat the noodles evenly.

    7. Finish the Dish: Return the cooked chicken to the pan and toss to combine everything. Cook for another minute or two, until the sauce thickens slightly and everything is heated through.

    8. Serve and Enjoy: Transfer the chow fun to a serving plate and garnish with chopped green onions, if desired. Serve immediately.

    Nutrition Facts (Per Serving)

    This recipe yields approximately 4 servings. Here’s a general estimate of the nutritional content per serving:

    Calories: 450-500

  • Protein: 30-35 grams
  • Carbs: 50-60 grams
  • Fat: 15-20 grams

  • Please note: These are just estimates, and the actual nutritional content may vary depending on the specific ingredients you use.