Chicken Chow Fun is loaded with wide noodles, tender chicken pieces, and crispy vegetables, and it’s ready in minutes! Prepare to be amazed at what you can create with just a few ingredients and a nonstick skillet!
To enjoy this restaurant-quality meal in your home tonight, keep reading!
What Is Chicken Chow Fun?
Chicken Chow Fun is a delicious Cantonese stir-fry noodle dish consisting of wide rice noodles (called hor fun), chicken strips, and vegetables (like bell pepper, onion, and bean sprouts). The dish is also tossed in a sweet and savory sauce (that includes oyster sauce, sesame oil, soy sauce, and sugar).
Ingredients You’ll Need
- oyster sauce
- Chinese Shaoxing cooking wine
- soy sauce
- cornstarch
- sugar
- sesame oil
- wide rice noodles
- boneless skinless chicken thighs
- vegetable oil
- garlic
- ginger
- red and green bell pepper
- bean sprouts
- green onions
- sesame seeds for garnish
(Note: Full recipe is at the bottom of the post)
How to Make Chicken Chow Fun
- Cook the noodles according to the instructions on the package. Drain the noodles and set aside.
- In a small bowl, whisk together all of the sauce ingredients. Set aside.
- Cut the chicken into cubes and place in a bowl. Cover with half of the sauce and then toss to coat. Allow to marinate for about 10 minutes.
- Heat a large nonstick skillet to medium-high heat and add the oil, garlic, and ginger. Stir-fry for about 1 minute or until fragrant and then toss in the bell pepper and sprouts. Cook for a further 2 minutes (until the vegetables are slightly softened).
- Add the chicken and cook until lightly browned and no longer pink.
- Toss in the noodles and green onions and toss several times using the kitchen tongs.
- Remove from the heat and add the rest of the sauce. Toss a few more times to coat everything in the sauce. Sprinkle with sesame seeds and serve.
Chicken Chow Mein Vs. Chicken Chow Fun
Both Chow Mein and Chow Fun are popular Chinese noodle dishes. While they are very similar, they differ according to the noodles used and how they are cooked.
Chow Fun consists of wide rice noodles that are added towards the end of the recipe (after the chicken, etc.). Chow Mein uses egg noodles that are fried before adding the meat, sauce, and vegetables.
Chicken Chow Fun Vs. Mei Fun
The main difference between Chow Fun and Mei Fun is the thickness of the noodles. Both are made with rice noodles, but Chow Fun uses a thick flat noodle and Mei Fun uses a thin noodle (like vermicelli).
In this recipe, the wide, ribbon-like noodles are delightfully chewy, giving this dish plenty of texture and making it really difficult to resist!
Tips and Tricks
- Use vegetables that you have in your fridge, such as spinach, bell peppers, bok choy, or onion. There’s almost no limit to what you could toss in.
- Don’t use bottled sauce. Make your own as it’s really easy and the taste can’t be beaten.
- Kitchen tongs make it much easier to toss the vegetables and noodles together with the sauce.
- Fresh garlic and ginger really take this dish to the next level, so avoid using dried versions of these ingredients.
Easy Chicken Chow Fun Recipe
Ingredients
For the Sauce
- 4 tablespoons oyster sauce
- 2 tbsp Chinese Shaoxing cooking wine
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 1 teaspoon sesame oil
For the Chicken
- ½ pound dried wide rice noodles
- ½ pound boneless skinless chicken thighs sliced into cubes
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 red and green bell pepper sliced
- 2 cups bean sprouts optional
- 4 green onions chopped
- sesame seeds for garnish
Instructions
- According to the instructions on the package, soak the rice noodles. Meanwhile, chop your vegetables. Drain the noodles and set aside.
- In a small bowl, whisk together all of the sauce ingredients. Set aside.
- Cut the chicken into cubes and place in a bowl. Cover with half of the sauce and then toss to coat. Allow to marinate for about 10 minutes.
- Heat a large nonstick skillet to medium-high heat and add the oil, garlic, and ginger. Stir-fry for about 1 minute or until fragrant and then toss in the bell pepper and sprouts. Cook for a further 2 minutes (until the vegetables are slightly softened).
- Add the chicken and cook until lightly browned and no longer pink.
- Toss in the noodles and green onions and toss several times using the kitchen tongs.
- Remove from the heat and add the rest of the sauce. Toss a few more times to coat everything in the sauce.
- Sprinkle with sesame seeds and serve immediately.
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