Cantonese Chicken Chow Fun
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!
Servings 6 servings
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!