CHICKEN CHOW FUN
Tender chicken pieces, chewy wide rice noodles, and crisp veggies get tossed with a delicious savory-sweet sauce in this quick & easy Chicken Chow Fun.
Provided by Lavina
Categories Dinner
Time 25m
Yield 3
Number Of Ingredients 26
Steps:
- Prepare the yellow onion, garlic, ginger, red chilies, spring onion, and yellow Chinese chives as indicated in the 'Ingredients' section. Place the mung bean sprouts in a bowl of water and place in the fridge for 15 minutes to revive them. Then drain into a fine mesh strainer and rinse.
- Clean and pat-dry the chicken breasts, then slice as thinly as possible into bite-sized pieces. Add the chicken to a medium-sized bowl, followed by the corn starch, Shao Xing rice wine, low sodium light soy sauce, sesame oil, ground white pepper, and kosher salt. Mix with a spoon until combined well, then set aside.
- Whisk together the low sodium light soy sauce, dark soy sauce, white sugar, and oyster sauce in a measuring cup or small bowl.
- Combine the fresh rice noodles, sweet dark soy sauce, dark soy sauce, and white sugar in a medium-sized bowl. Use your fingers (or tongs) to gently toss until the noodles are evenly coated in the sauce mixture.
- Heat 2 teaspoons of canola oil in a large wok over high heat. Once hot, add the yellow onion and stir-fry for 30 seconds. Add the spring onion and Chinese chives and stir-fry for another 15 seconds until slightly wilted. Transfer to a clean bowl and set aside.
- Heat 1 tablespoon of canola oil in the wok over high heat. Once hot, add the marinated chicken and spread the pieces out in the wok. Stir-fry for a minute, until 80% cooked and no longer pink. Transfer to a clean bowl and set aside. Wipe out the wok with paper towels and set it back on the stovetop.
- Heat 1 tablespoon of canola oil in the wok over high heat. Once hot, add the rice noodles and cook for 15-20 seconds. Then toss and allow to cook for another 15-20 seconds. Repeat once more if needed, until the noodles are slightly charred. Transfer to a clean bowl and set aside.
- Heat the remaining tablespoon of canola oil in the wok over medium-high heat. Once hot, add the garlic, ginger, and red chilies. Stir-fry for 30-40 seconds until fragrant.
- Add the charred rice noodles, ground white pepper, and kosher salt. Stir-fry briefly to combine.
- Add the yellow onion, spring onion, Chinese chives, the chicken and the resting juices in the bowl. Stir-fry for 20 seconds to combine. Then pour in the stir-fry sauce and toss for 10-15 seconds until everything is evenly coated in the sauce.
- Add the bean sprouts and toss for 20 seconds, until slightly softened. Then switch off the heat.
- Divide the noodles evenly onto plates. Serve immediately, and with Chinese chili oil on the side if desired.
Nutrition Facts : ServingSize 1 plate, Calories 745 calories, Sugar 19.5g, Sodium 997.8mg, Fat 40.3g, SaturatedFat 6.2g, UnsaturatedFat 33.6, TransFat 0.1g, Carbohydrate 71.2g, Fiber 5.6g, Protein 31.6g, Cholesterol 63.8mg
CHICKEN CHOW MEIN
When we go out for Chinese food, my husband always orders chicken chow mein. I created this recipe using richer-flavored tamari sauce rather than soy. -Beth Dauenhauer, Pueblo, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the cornstarch, broth, soy sauce, salt and ginger until smooth; set aside., In a large skillet or wok, stir-fry the mushrooms, celery, onion, pepper and carrot in oil for 5 minutes. Add garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with chow mein noodles.
Nutrition Facts : Calories 307 calories, Fat 7g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 984mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
CHICKEN CHOW FUN (FRIED RICE NOODLES, 鸡肉炒粉)
Springy, flavourful rice noodles accompanied by tender chicken slices and crunchy vegetables, chicken chow fun is such a crowd-pleaser.
Provided by Wei Guo
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Cut the chicken breast into thin slices (about 5 mm/0.2 inch thick). Mix cornstarch, salt and water in bowl then add the chicken. Mix very well until the water is fully absorbed. Stir in oil then leave to marinate for 10 minutes or so.
- Fresh wide rice noodles often come as a block and the strands are tightly stuck to each other. You'll need to seperate them before stir-frying. If you find it hard to do, read my tips in the post content above.
- Heat up a wok over high heat until it smokes (see note 3 if using a wok with non-stick coating). Pour in 1 tablespoon of oil.
- Stir in the chicken. Fry until it loses the pinkness (Do not overcook). Transfer it out. Set aside.
- Add the remaining 1 tablespoon of oil into the wok (keep any oil left from frying the chicken). Put in the rice noodles. Toss them by moving the wok or gently stir them around using a pair of chopsticks.
- Once they start to wilt (don't wait until they become very soft), add onion, bell pepper and celery. Fry for half a minute or so.
- Add the chicken. Pour in light soy sauce, dark soy sauce and sesame oil. Flip and toss to evenly distribute the seasoning (be gentle not to break the noodles). Garnish with scallions and serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 581 kcal
CHOW FUN
This is from The Frugal Gourmet Cooks Three Ancient Cuisines, and it's absolutely delicious. The recipe calls for beef, but you can easily substitute sliced chicken breast, shrimp, a variety of vegetables, tofu, or even, as a treat, cooked, roast duck (I've had duck chow fun in Chinatown in New York, and it was great). Time is what it takes me approximately including slicing.
Provided by Charmed
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Slice the meat into thin slices (if you freeze the meat for about 1/2 hour it makes it easier to slice).
- Mix the 4 marinade ingredients together and stir in the meat.
- Let marinate for 15 minutes.
- Mix the sauce ingredients together and set aside.
- Heat a wok or large frying pan and add 2 Tbs.
- of peanut oil.
- Toss the noodles about in the oil until they are very hot and begin to color just a bit on the edges.
- Remove to a serving platter and set aside.
- Heat the wok again and add 3 more Tbs.
- of peanut oil, along with the garlic and ginger.
- Stir fry for a moment and add the rinsed black beans and the wine (or sherry).
- Add and stir fry the onion and green pepper, just until very hot.
- Remove all to the serving platter.
- Heat the wok a 3rd time and add the remaining peanut oil.
- When hot, add the meat.
- Stir fry until it begins to brown, and return the vegetables and noodles to the wok.
- Toss with the meat and then add the sauce.
- Toss until just heated throughout.
- Add the bean sprouts, and toss just a minute or so more, then serve.
- NOTE: If you can't get the black beans, you can substitute a tablespoon of black bean garlic sauce, which is usually easily found in the Chinese food section of the supermarket.
Nutrition Facts : Calories 681.4, Fat 36.9, SaturatedFat 8.6, Cholesterol 46.5, Sodium 806.9, Carbohydrate 54.8, Fiber 2, Sugar 2.5, Protein 29.1
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