Chicken Chow Fun
This chicken chow fun recipe is a homemade version of the takeout fave! Rice noodles and veggies are stir fried with savory sauce and chicken.
Servings: 4 servings
Calories: 640kcal
Ingredients
For the chicken
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon rice wine
- 1 ½ pounds chicken thinly sliced
For the sauce
- ½ cup soy sauce
- ½ tablespoons toasted sesame oil
- 1 teaspoon ground ginger
- 1 tablespoon rice wine
For the stir fry
- 2 tablespoons vegetable oil
- 1 shallot sliced
- ½ red bell pepper thinly sliced
- 2 scallions sliced (greens and whites)
- 2 cloves garlic minced
- ½ teaspoon salt
- 12 ounces wide rice noodles cooked to the package’s instructions
- ¾ cup mung bean sprouts
- Salt and pepper to taste
Instructions
- Whisk together the cornstarch, soy sauce, sesame oil, and rice wine. Place the chicken in a bowl and pour the marinade over it. Cover the bowl with plastic wrap and place it in the fridge for 1 hour.
- Whisk together the soy sauce, sesame oil, ginger, and rice wine and set aside.
- In a large, heavy-bottomed skillet, heat the vegetable oil over medium-high heat. Add the shallot, bell pepper, and the white parts of the scallions. Saute until softened. Add the garlic and saute until fragrant.
- Add the chicken to the pan with the veggies, season with salt, and saute until cooked through.
- Add the noodles to the pan and pour the sauce over them. Saute until the noodles are coated in the sauce. Stir in the mung bean sprouts and the green parts of the scallions.
- Turn off the heat and season with salt and pepper to taste.
Nutrition
Calories: 640kcal | Carbohydrates: 79g | Protein: 23g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 2378mg | Potassium: 362mg | Fiber: 3g | Sugar: 3g | Vitamin A: 644IU | Vitamin C: 25mg | Calcium: 45mg | Iron: 3mg