Chicken Chow Fun
Stir-fry, chicken, chinese food, Singapore Sam's, Shanghai Sam's Polynesian Palace, rice noodles
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Cooking tools:
- Wok
- Stove
- Pot
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Colander
- Spatula
- Chef's knife
- Cutting board
- Plate
- Paper towel
Ingredients
- 1 ½ lbs boneless skinless chicken thigh, diced into 3/4" pieces
- 2 tsp baking soda
- 2 tbsp light soy sauce
- 2 tbsp dark premium soy sauce
- 2 tbsp oyster sauce
- 2 tbsp Shoa Xing Cooking Wine
- 2 tbsp kekap manis
- 1 tsp toasted sesame oil
- 1 tbsp dark brown sugar
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, minced
- 3 cloves fresh garlic, minced
- 1 tbsp Sambal Oelek
- ½ tsp white pepper
- 8 oz uncooked flat rice noodles
- 2 ½ tbsp peanut oil
- 1 cup yellow onion, sliced medium
- 1 cup yellow bell pepper, seeded and sliced
- 2 cups fresh mung bean sprouts, rinsed and drained
- 2 spring onions, sliced into long strips, reserving scallions
- 2 cups baby bok choy, thick bottoms separated, you'll use both
- ¼ cup dried chiles
- 1 tbsp black and white sesame seeds
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