This chicken chow fun recipe is super fast to make and yields restaurant-style results. The dish is loaded with fat noodles, tender chicken, and crisp veggies. Prepare to be surprised at the great result you can get with a flat skillet! {Gluten-Free adaptable}
Most Chinese fried noodle recipes require a wok and a gas range. Because that is the proper way to get perfectly seared meat, crisp veggies, and charred noodles. However, living in an apartment that has an electric stove, I cannot use this setup. Like I mentioned in a previous blog post, an electric stove doesn’t generate enough heat for the wok. That’s why I always recommend using a large flat skillet if you have an electric stove. Is it possible to create delicious restaurant-style fried noodles with this setup, you may be asking. The answer is YES.
Best chicken chow fun in a skillet
Here are the keys to making a great chicken chow fun without a wok:
(1) Use plenty of fresh aromatics
Because they add a heavenly umami to the dish and create depth of flavor. Dry spice powders simply won’t cut it. Always use fresh aromatics, such as garlic, ginger, and plenty of green onion. If mincing the herbs is too much a trouble for you, use a coffee grinder to mince the ginger and the garlic.
(2) Making the best stir fry sauce
The key ingredient in the stir fry sauce is the Lee Kum Kee Premium Oyster Sauce. If you are only familiar with hoisin sauce, just imagine – oyster sauce is similar but will make your dish taste even better. Made with oyster extract and sugar, the sauce will give your dish a deep umami with a hint of sweetness. It’s the quickest way to add flavor to your sauce and make it taste like it came from a Chinese restaurant. Lee Kum Kee brand oyster sauce is the one to go for. After all, they invented the sauce, back in 1888. They produce a line of different oyster sauces. I always use the premium oyster sauce because it has the best taste. There are other options such as:
Panda Brand Oyster Flavored Sauce – a cheaper option. Panda Brand Green Label Oyster Flavored Sauce – gluten free and MSG free. Vegetarian Stir Fry Sauce – made with mushroom extract, it’s a vegetarian version of oyster sauce.
I also added some Shaoxing wine and light soy sauce for more flavor, and a dash of dark soy sauce to add the appetizing caramel color. And there you have it – a super easy sauce that yields the best results!
(3) Prepare a large skillet with a pair of tongs
If possible, use a heavy nonstick skillet or carbon steel skillet for your chicken chow fun and every other stir fry you cook. Even when we don’t use a wok, high heat is still a crucial factor to creating a great dish. The reason we need a large heavy skillet is that it will heat up faster on an electric range due to its large contact surface. And a heavier pan always holds heat better, to impart that heavenly smokiness to your noodles. A pair of tongs is a must-have for tossing noodles, so you don’t end up splashing half of the ingredients onto your kitchen counter.
Speed things up
Not only do we want to create the best tasting dishes, but we also want them fast. After all, who wants to spend an hour in the kitchen after a long, busy day? Here are some tips to cut prep time.
(1) One sauce, two purposes
Most of my stir fried recipes call for two sauces – one for marinating the meat, and another to make the stir fry. In this recipe, you only need to mix the sauce once. Then you use a small portion of it to marinate the chicken and the rest for the noodle sauce.
(2) Boil water in a tea kettle
Since most rice noodles only require soaking (no cooking), I always boil the water in the electric tea kettle to further save prep time. While I soak the noodles, I start marinating the chicken and prep the rest of the ingredients. You will be able to get everything ready once the noodles are soaked, in less than 10 minutes.
(3) What vegetables to use
Chicken chow fun is a very versatile dish and you can tweak it with many types of vegetables. I used bean sprouts and some pepper, because they are easy to prep and add crisp texture. Other great options include canned sliced bamboo shoots, sliced onion, and baby spinach. These are the vegetables that require the least prep time and yield great results. I created this short video for you, so you can see how easy it is to cook this dish!
More delicious stir fry recipes
Chinese Beef Chow Mein Black Pepper Chicken Easy Singapore Noodles Cashew Chicken Mongolian Beef (Without Using a Wok)
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
