Chicken is marinated with sesame oil, then sautéed with bean sprouts, rice noodles and fresh ginger. Kids will have fun concocting the marinades to coat the contents of this classic Chinese stir fry.
1 pound extra large dry Vietnamese rice noodles or bahn pho*
1 pound boneless, skinless chicken breasts
2 tablespoons low sodium soy sauce, divided
2 tablespoon Chinese rice wine*, divided
1 tablespoon cornstarch
1 teaspoon sesame oil*
2 tablespoons Oyster sauce*
5 tablespoons peanut oil, divided
1 pound bean sprouts, rinsed and drained
3 slices fresh ginger, peeled
3 scallions, thinly sliced on the diagonal
*Found at Asian markets or the Asian foods section of most grocery stores.
1. Adult: Cut the chicken breasts into slices 1/4 inch thick. All chefs should take care to wash their hands thoroughly with soap and warm water after handling raw meat.
2. Kid: Pour 1 tablespoon of the soy sauce, 1 tablespoon of the rice wine, the cornstarch and sesame oil together in a small bowl. Stir to combine and pour the soy sauce sesame oil marinade over the chicken.
3. Adult: Bring 3 quarts of water to a boil in a large pot over medium-high heat. When the water boils, remove it from heat and place the dry rice noodles in the hot water for about 5 minutes, or until the noodles are soft, but not yet mushy. Drain the noodles and set aside.
4. Kid: Pour the oyster sauce and the remaining tablespoons soy sauce and rice wine together in a separate small bowl. Stir to combine and set aside.
5. Adult: Place 1 tablespoon of the peanut oil to a wok or large frying pan over medium-high heat. Add the chicken slices and stir fry the chicken for 2-3 minutes, or until it turns white. Transfer the chicken to a plate and set aside.
6. Together: Add 2 tablespoons of the peanut oil to the wok or frying pan. Add the bean sprouts and stir for about 1 minute, or until the noodles are lightly coated with oil. Add the ginger and scallions and stir-fry for about 2 minutes more, or until the sprouts have just become limp. Transfer the bean sprouts to the plate with the chicken.
7. Adult: Add the remaining peanut oil and rice noodles to the wok or frying pan. Spread the noodles around the wok and let them rest for about 1 minute, or until the noodles are slightly crusty on the bottom. Stir fry the noodles gently, taking care not to break them, for about 2 minutes, or until golden-brown.
8. Kid: Return the chicken and bean sprouts to the wok or frying pan. Pour the oyster sauce mixture over the chicken, bean sprouts and rice noodles and stir, taking care to ensure the ingredients are evenly coated.
9. Together: Stir fry the chicken, bean sprouts and rice noodles for about 3 minutes, or until they’re heated through. Divide the chow fun into 6 portions and enjoy!
–This recipe comes to us from Andrea of Andrea’s Recipes. http://andreasrecipes.com/
We’ve teamed up with the Kids Cook Monday initiative to bring you a weekly recipe that encourages families to set aside the first night of every week for cooking and eating together as a family. Be sure to check out their website for more great ideas on how to empower your kids in the kitchen!