Best Chow Fun Recipe Recipes Recipe For Chicken

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CHICKEN CHOW FUN



Chicken Chow Fun image

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

250 grams / 8.81 ounces boneless and skinless Chicken Breasts (or thighs) - cleaned, pat-dried, thinly sliced into bite-sized pieces
1 TSP Corn Starch
2 TSP Shao Xing Rice Wine
1.5 TSP Low Sodium Light Soy Sauce
½ TSP Sesame Oil
¼ TSP ground White Pepper
¼ TSP Kosher Salt (use a little less than half the amount if using iodized table salt)
2 TBLS Low Sodium Light Soy Sauce
1 TSP Dark Soy Sauce
½ TSP White Sugar
1 TSP Oyster Sauce
350 grams/12.35 ounces fresh Flat Wide Rice Noodles
½ TSP Sweet Dark Soy Sauce (the thick and viscous type such as a Thai one or kecap manis)
1 TBLS Dark Soy Sauce
¼ TSP White Sugar
3 TBLS + 2 TSP Canola or Peanut Oil (or any other neutral flavored oil with a high smoke point)
½ Yellow Onion - sliced
5 Garlic cloves - minced
1 TBLS minced Ginger
2-10 Red Chilies (I used Bird's Eye, but any hot red chilies will work), to taste - chopped
1 Spring Onion - cut into 1.5-inch pieces
50 grams / 1.8 ounces Yellow Chinese Chives - cut into 1.5-inch pieces
75 grams / about 1.5 cups Mung Bean Sprouts
¼ TSP ground White Pepper
¼ TSP Kosher Salt, to taste
To Serve: Chinese Chili Oil (optional)

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 FUN (FRIED RICE NOODLES, 鸡肉炒粉)



Chicken Chow Fun (Fried Rice Noodles, 鸡肉炒粉) image

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

1 piece chicken breast (about 180g/6.3oz)
½ tbsp cornstarch, or tapioca starch
1 pinch salt
1 tbsp water
1 tsp neutral cooking oil
2 portions fresh wide rice noodles (aka Sa-ho Fun), about 400g/14oz (see note 1 for substitutes)
2 tbsp neutral cooking oil (divided)
½ onion, sliced
½ bell pepper, sliced (see note 2 for other options)
2 stalks celery, sliced diagonally
1 tbsp light soy sauce (see note 3 for gluten free options)
1 tbsp dark soy sauce
½ tsp sesame oil
1 stalk scallions, finely chopped

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

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