chicken chow fun recipe
The Best chicken chow fun recipe
Chicken chow fun has always been one of my go-to recipes—simple enough to make on busy weeknights but still feels special when served at gatherings. There’s something about that perfect balance of crispy, savory noodles and tender chicken that makes it feel like a comfort dish, whether you’re feeding a family or just enjoying a quiet night in. My kids love it because it’s not too heavy, not too greasy, and always tastes like something Mom made with care. It’s that kind of dish that doesn’t require fancy ingredients or complicated steps—just good-quality chicken, fresh noodles, and a little bit of love in the seasoning. Plus, it’s versatile. You can make it as light as you like with extra veggies or keep it classic with just the chicken and noodles. It’s the kind of meal that feels indulgent but still healthy, with all the protein and fiber from the chicken and noodles without the heavy sauces.
I love this recipe because it’s a great way to use up leftovers or extra chicken from a roast or grilled meats. It’s also one of those dishes that’s easy to double or triple if you’re feeding a crowd, whether it’s for a family dinner or a potluck. The health benefits are pretty solid too—lean protein from the chicken, whole wheat noodles for extra fiber, and a mix of veggies that stay crisp in the wok. It’s not just filling; it’s balanced. My husband and kids swear by it, and I always feel good about serving something that’s nutritious but still tastes amazing. Plus, it’s a dish that doesn’t take forever to prep, so it’s perfect for those days when you need something quick but still feels like a real meal. It’s that kind of recipe that makes me smile—easy, delicious, and always a hit.
Chicken Chow Fun
A flavorful and comforting dish featuring tender chicken in a savory chow fun noodle stir-fry with a rich, garlicky sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 cup all-purpose flour
- 1/2 cup water
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 lb boneless, skinless chicken breast or thigh, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 tsp sesame oil
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp vegetable oil
- Fresh cilantro, chopped
- Green onions, sliced
- Sesame seeds
👨🍳Directions
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1 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2 Mix flour, salt, and oil in a bowl to form a dough. Knead for 2-3 minutes until smooth. Divide into 4 equal portions and roll each into a thin rectangle (about 12×8 inches). Place on the prepared baking sheet and bake for 10 minutes.
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3 While the chow fun is baking, prepare the chicken. Mix soy sauce, oyster sauce, cornstarch, garlic, ginger, and sesame oil in a bowl. Add chicken and marinate for 10 minutes.
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4 Heat vegetable oil in a skillet over medium-high heat. Cook the marinated chicken for 4-5 minutes until fully cooked and slightly crispy. Set aside.
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5 In the same skillet, add tomato sauce, minced garlic, soy sauce, oyster sauce, sugar, and red pepper flakes. Stir-fry for 3-4 minutes until slightly thickened.
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6 Remove chow fun from the oven and let it cool slightly. Cut into thin strips. Add the chow fun strips to the skillet with the sauce and stir-fry for 2-3 minutes.
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7 Add the cooked chicken to the skillet and toss everything together for 1-2 minutes until well combined. Garnish with chopped cilantro, green onions, and sesame seeds.
🔧Equipment
- Mixing bowls
- Stainless steel or non-stick skillet
- Knife and cutting board
- Parchment paper
- Oven
- Mixing spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Chow Fun Works
This chicken chow fun recipe is always a lifesaver for family gatherings because it’s simple to make ahead and still tastes amazing when served hot or cold. The tender chicken and chewy noodles hold up well, making it perfect for potlucks or busy weeknight meals—no last-minute stress. Plus, it’s versatile enough to pair with whatever sides you’ve got, whether it’s a fresh salad or steamed veggies, so it never feels like a one-trick pony.
❓ Frequently Asked Questions About Chicken Chow Fun
What is the best way to prepare chicken chow mein sauce for this recipe?
The best way to prepare the chicken chow mein sauce is to combine 4 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of sesame oil, 1 tablespoon of honey or brown sugar, 1 teaspoon of garlic powder, 1 teaspoon of ginger powder, 1 tablespoon of rice vinegar, and a pinch of black pepper. Stir everything together in a bowl and set aside. For added depth, you can also add a small amount of chili flakes or a dash of red pepper flakes if you prefer a spicier taste.
How can I ensure the chicken is tender and well-cooked without falling apart?
To keep the chicken tender and well-cooked, start by marinating the chicken pieces in a mixture of soy sauce, cornstarch, and a little bit of baking soda (or lemon juice) for about 30 minutes to an hour. This helps to tenderize the meat. When cooking, avoid overcrowding the pan and cook the chicken in batches if necessary. Use a high-heat pan and sear the chicken until it’s golden brown and cooked through (at least 165°F/74°C internally). You can also use a bit of cornstarch mixed with water to lightly coat the chicken before frying for extra crispiness.
Can I substitute any ingredients in the recipe, and if so, what are the few key replacements?
Yes, you can make a few substitutions while keeping the dish flavorful: – Chicken: Use shrimp, pork tenderloin, or tofu (press and cube it for texture). – Rice noodles: Swap for egg noodles, glass noodles, or even spaghetti if needed. – Vegetables: Replace bell peppers with snap peas, carrots, or broccoli florets. – Sauce: Adjust the soy sauce/oyster sauce ratio if needed, but maintain the balance of sweet, savory, and umami flavors. – Noodles: Use rice cakes or crushed potato chips as a crispy alternative for the base.
Why does my chow mein turn out soggy instead of crispy?
A soggy chow mein often happens due to overcooking the noodles or not draining them properly. Here’s how to fix it: 1. Cook noodles al dente – Boil them for only 2-3 minutes less than package instructions (they’ll finish cooking in the wok). Drain well and rinse with cold water to stop cooking. 2. Use a wok or deep skillet – Stir-fry the noodles immediately after cooking to prevent them from absorbing too much oil. 3. High heat & quick cooking – Cook the noodles in batches at high heat, tossing constantly, until they’re crispy and slightly charred. 4. Add oil generously – A light coating of neutral oil (like vegetable or peanut oil) helps create a crispy layer. 5. Avoid overloading the pan – Too many ingredients can steam instead of stir-fry.
How can I make this recipe healthier without sacrificing flavor?
To make chicken chow mein healthier while keeping the bold flavors: – Use lean protein – Opt for skinless chicken breast or turkey instead of dark meat. – Choose whole-grain or low-carb noodles – Swap regular rice noodles for whole-wheat or chickpea-based noodles. – Load up on veggies – Increase broccoli, bell peppers, or snap peas for extra fiber and nutrients. – Reduce oil – Use a light spray of oil or a non-stick pan to minimize fat. Add a splash of sesame oil for flavor. – Boost protein – Add black beans or edamame for plant-based protein. – Use low-sodium broth – Replace some soy sauce with low-sodium versions or a splash of coconut aminos for less sodium. – Garnish with fresh herbs – Add cilantro, green onions, or basil for brightness without extra calories.
