Chicken Chow Fun
Equipment
Ingredients
Chicken
- 16 oz chicken thighs, thinly sliced
- 1 tbsp Shaoxing wine
- ½ tsp salt
- 1 tbsp cornstarch
Stir Fry
- 16 oz fresh rice noodles
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 3 scallions, cut into ½ inch pieces with whites and greens separated
- 1 cup bean sprouts
Chow Fun Sauce
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1½ tbsp sugar
Instructions
- Place the thinly sliced chicken thighs in a bowl and marinate with Shaoxing wine, salt, and cornstarch for 15 minutes.
- While the chicken marinates, thinly slice the onion, mince the garlic, and cut the scallions into ½-inch pieces, separating the whites and greens.
- In a small bowl, combine dark soy sauce, light soy sauce, oyster sauce, Shaoxing wine, and sugar. Mix thoroughly and set aside.
- Heat a large pan or wok with oil over medium-high heat. Add the chicken and brown for a couple of minutes until mostly cooked through, then remove and set aside.
- In the same pan, add the garlic, onions, and scallion whites. Cook until softened and fragrant.
- Add the fresh rice noodles to the pan, followed by the cooked chicken and sauce. Toss everything together until the noodles are evenly coated and heated through.
- Finish by adding the scallion greens and bean sprouts, tossing just until wilted.
- Serve the noodles in a bowl or enjoy straight from the pan!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why I Always Make This Chicken Chow Fun
Growing up, I always loved Chicken Chow Fun because of the combination of chewy fresh rice noodles, tender chicken, and that amazing smoky sauce. The moment you bite into this dish, you’ll get a little sweetness then some saltiness and umami from the soy sauces and oyster sauce. The best part of this Chicken Chow Fun, in my opinion, are the bits of veggies scattered throughout the dish. There’s the sweetness and slight bite from the scallions, and the bean sprouts add that final layer of texture that keeps you going in for more and more every time!
Why This Chicken Chow Fun Stands Out
I personally prefer Chicken Chow Fun over Beef Chow Fun because it’s a little lighter, which just means I can eat more! The chicken is velveted with cornstarch and shaoxing wine, which not only helps the chicken get that golden brown crust on all sides, but will also give it that restaurant quality tenderness. Additionally, I see a lot of people just add the sauce ingredients into the stir fry, but that doesn’t work because you get pockets of super salty or sweet flavors. Mixing the sauce separately ensure that the flavors spread evenly and also reduces evenly. Make sure to also add the scallion greens and bean sporuts at the end, which will help keep their texture from getting too soft and prevents overcooking.
What You’ll Need To Make Chicken Chow Fun
Chicken
- 16 oz chicken thighs, thinly sliced
- 1 tbsp Shaoxing wine
- ½ tsp salt
- 1 tbsp cornstarch
Stir Fry
- 16 oz fresh rice noodles
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 3 scallions, cut into ½ inch pieces with whites and greens separated
- 1 cup bean sprouts
Chow Fun Sauce
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1½ tbsp sugar
How to Make Chicken Chow Fun
Combine the sliced chicken with Shaoxing wine, salt, and cornstarch and let marinate for 15 minutes until evenly coated.
Stir together the dark soy sauce, light soy sauce, oyster sauce, Shaoxing wine, and sugar until fully blended.
Add chicken to a oiled pan or wok and cook for a few minutes until mostly cooked through and lightly browned and remove from the heat.
Add the garlic, onions, and scallion whites to the same pan and cook until softened and fragrant.
Add the fresh rice noodles to the pan and return the chicken to the pan and pour in the sauce.
Toss continuously over medium high heat until the noodles are evenly coated and heated through.
Add the scallion greens and bean sprouts and toss briefly until just wilted.
Serve immediately and enjoy!
Tips and Variations
For the best noodle texture, separate the rice noodles gently before adding them to the pan so they do not tear.
To get that wok hei flavor, cook on the highest heat possible once the sauce is added to mimic that smoky flavor.
If you like your sauce super thick, reduce the sauce for even longer to achieve that texture.
It’s not necessary, but to get an even more aesthetic Chicken Chow Fun, add another tablespoon of dark soy sauce to get that deep golden color.
Frequently Asked Questions
Can I use dried rice noodles?
Yes! Cook them according to package instructions and rinse under cold water so they do not overcook once added to the pan.
Why do my noodles break apart?
Fresh rice noodles are delicate, so tossing gently, but quickly and avoiding overcrowding helps keep them intact!
Can I make this ahead of time?
You can refrigerate leftovers for up to 4 days and reheat in a pan over medium heat or just microwave for 2 minutes on high heat!
What to Make Next
Craving more noodles? Try my Brown Butter Miso Noodles!
Want a stir fry dish instead? Make my Garlic Chicken Stir Fry!
If you want beef instead of chicken, cook my Beef Chow Fun!
