15-Minute Chicken Chow Fun (Chicken Fried Rice Noodles)
This chicken chow fun recipe is super fast to make and yields restaurant-style results. The dish is loaded with fat noodles, tender chicken, and crisp veggies. Prepare to be surprised at the great result you can get with a flat skillet! {Gluten-Free adaptable}To make this dish gluten-free, use a gluten-free oyster sauce such as the Panda Brand Green Label Oyster Flavored Sauce or homemade vegetarian oyster sauce. Use tamari or coconut aminos to replace the soy sauce. Use dry sherry instead of Shaoxing wine.
Servings: 2 to 4 servings
Ingredients
- 8 oz (225 grams) dried rice noodles
- 1 chicken breast (or 2 boneless skinless thighs, sliced into 1/8-inch (1/3-cm) thick pieces)
Sauce (divided)
- 1/4 cup Lee Kum Kee Premium Oyster Sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 1/2 tablespoons light soy sauce (or soy sauce)
- 1/2 tablespoon dark soy sauce (or soy sauce)
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1/4 teaspoon ground black pepper
Stir fry
- 3 to 4 tablespoons peanut oil (or vegetable oil) (*Footnote 1)
- 4 green onions , chopped
- 1 tablespoon garlic , minced
- 2 teaspoons ginger , minced
- 1 handful bean sprouts (about 2 cups loosely packed)
- 1/2 bell pepper
Instructions
- Soak the rice noodles according to the instructions until cooked through, but still a bit chewy inside. Once done soaking, rinse rice noodles with cold water and drain.
- Prepare the remaining ingredients while soaking the rice noodles. Mix all the sauce ingredients together in a bowl. Transfer 2 tablespoons of the mixed sauce into the bowl with the sliced chicken. Stir to mix well. Let marinate for 5 minutes while chopping the other ingredients.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken in the skillet in a single layer. Cook until the bottom side turns golden brown, about 1 minute. Flip and cook the other side until browned, 30 seconds to 1 minute. Transfer the chicken to a plate immediately.
- In the same skillet, add 1 tablespoon of oil and turn to medium heat. Add the green onion, garlic, and ginger. Stir constantly until you can smell a strong fragrance, 15 seconds.
- Toss the cooked noodles again and add them into the skillet. Add the remaining 1 tablespoon of oil onto the noodles. Use a pair of tongs to toss the noodles with oil. If the noodles start to get sticky, swirl in 2 tablespoons of water.
- Add the bean sprouts and bell pepper into the skillet. Pour in the mixed sauce. Immediately use a pair of tongs to toss and mix everything, until the sauce is absorbed by the noodles. Add the cooked chicken and give it a final toss. Turn off heat and transfer everything to serving plates immediately.
- Serve hot as a main.
Notes
- You will need to use more oil if you’re using a carbon steel or a cast iron pan. The noodles and the sauce are very starchy and might end up sticking to the pan.
Nutrition
Serving: 4g, Calories: 314kcal, Carbohydrates: 27.7g, Protein: 17.6g, Fat: 15.7g, Saturated Fat: 2.3g, Cholesterol: 36mg, Sodium: 674mg, Potassium: 495mg, Fiber: 1.4g, Sugar: 4.3g, Calcium: 30mg, Iron: 1.6mg