This classic stir-fry is a staple in Cantonese cuisine, celebrated for its simplicity and bold, wok-kissed flavors. With tender chicken, fresh bok choy, sweet onions, and wide flat rice noodles, this dish is both a feast for the eyes and the palate. It’s no wonder I find myself making it ALL the time!
Cantonese cuisine is all about balance — the harmony of flavors, textures, and freshness of ingredients. Chow Fun, which features wide rice noodles (also known as ho fun or shahe fen), is a quintessential example.
The noodles are soft and chewy, soaking up the savory sauce while providing the perfect foundation for the dish. Paired with juicy pieces of chicken, crisp-tender bok choy, and caramelized onions, every bite is a delightful combination of tastes and textures.
What You’ll Need
This recipe relies on just a handful of ingredients, making it accessible even for novice cooks. Here’s what you need:
- Wide Flat Rice Noodles: The star of the dish, these noodles are hearty and absorb flavors beautifully.
- Chicken: Thinly sliced chicken breast or thigh works best for quick cooking and tender results.
- Bok Choy: This leafy green adds freshness and a slight crunch, balancing the richness of the noodles and chicken.
- Onion: A key player for its sweetness and aromatic depth.
- Soy Sauce and Dark Soy Sauce: For a savory sauce & darker color.
- Garlic: Essential aromatic that elevate the dish with their fragrant punch.
- Sesame Oil: Adds a nutty, toasty finish.
- Optional Garnish: Green onions for a pop of color and flavor.
What I adore about Cantonese Chicken Chow Fun is its versatility and ease. It’s a dish that comes together in under 30 minutes, yet it delivers restaurant-quality flavor. Plus, it’s endlessly customizable. Swap out the chicken for shrimp, beef, or tofu, or add other vegetables like bell peppers or bean sprouts to suit your taste.
This stir-fry has become a regular in my weeknight dinner rotation for good reason. It’s comforting, wholesome, and packed with flavors that transport me straight to a bustling Cantonese eatery. Give it a try, and I’m sure it’ll become one of your favorites too!
Cantonese Chicken Chow Fun
Ingredients
- 1 pound chicken thighs cut into chunks
- 24 oz fresh and cooked wide flat rice noodles
- 1/2 yellow onion sliced
- 2 cups bok choy chopped
- 2 garlic cloves minced
- 4 stalks green onions cut into 2 inch pieces
Chicken Marinade
- 1 tablespoon light soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1 tablespoon water
- 1 tablespoon sesame oil
Sauce for Noodles
- 4 tablespoons light soy sauce
- 4 teaspoons dark soy sauce
- 1 teaspoon sesame oil
- Pinch of sugar
Instructions
- Start by prepping your ingredients first. Cut chicken thighs into chunks. Slice up your yellow onion, bok choy and green onions.
- In a medium bowl, add in your chicken thighs and marinade ingredients. Allow to marinate for at least 20 minutes.Meanwhile, mix together your sauce for the noodles.
- Preheat a pot and bring a pot of water to boil. Gently blanch your wide flat rice noodles for 1-2 minutes, then drain and leave to side.
- Preheat a large pan to medium heat with oil. Add in sliced onion and bok choy to cook until slightly softened yet crisp, about 3-4 minutes. Remove veggies from pan and leave to side.
- Add more oil to the pan and add in chicken to cook. Make sure the insides are no longer pink. Add veggies, noodles, sauce and fresh green onions to toss in. Turn to low heat and toss until combined. Turn off heat and serve warm!
