Chicken Chow Fun

Sticking with my Asian roots, I decided to make chow fun for dinner. It’s a simple, delicious yet extremely low fat dish that hits the spot. This will be my first recipe as well as first venture into food photography, so bear with me

Chicken Chow Fun

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  • Prep Time


  • Total Time


  • Servings



  • Ingredients

  • 10

    oz. fresh rice noodles

  • 8

    oz. chicken, medium sliced

  • 2

    Tbs. soy sauce

  • 2

    cloves garlic minced

  • 1

    scallion sliced

  • ¼

    medium yellow onion, chopped

  • 1

    carrot, thinly sliced

  • 1

    oz. bean sprouts

  • 1

    cup broccoli, chopped

  • 3

    medium shitake mushrooms, sliced

  • ½

    cup water

  • Salt and Pepper

  • Sriracha sauce *optional


Cover a non-stick pan with a few sprays of Pam. Grill the chicken pieces with a tablespoon of soy sauce. When almost thoroughly cooked, remove from pan and set aside. In the same pan, throw in garlic and onions. When the onions begin to appear brown and caramelized, put in broccoli and mushrooms. Add in 1/4 cup of water and continue to stir fry the vegetables. Add carrots, scallion, and bean sprouts when broccoli starts becoming tender (approximately 2-3 minutes). Continue to mix the vegetables for a minute. Add the rice noodles and chicken as well as the remaining tablespoon of soy sauce into the pan. Stir for another minute or two until noodles are brown from soy sauce and combined thoroughly with the vegetables. Season with 2 pinches of salt and a pinch of pepper. Serve immediately with optional sriracha for a spicier flavor.


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