Easy Chicken Mei Fun Recipe
Joe Williams
When you think of weeknight dinners, convenience tends to top the list. Finding something quick, tasty, and satisfying can feel like hunting for treasure sometimes. That’s where Easy Chicken Mei Fun comes into play.
Prep Time 40 minutes mins
Cook Time 5 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Chinese
Servings 4 Servings
Calories 350 kcal
For the Rice Noodles:
- 7 ounces dried thin rice vermicelli noodles
- ½ teaspoon dark soy sauce
- 1 teaspoon vegetable oil
For the Chicken:
- 7 ounces chicken breast cut into strips
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1½ teaspoons oyster sauce
- 2 teaspoons Shaoxing wine
- ¼ teaspoon white pepper
- 1 pinch five-spice powder optional, for extra warmth and complexity
- 1 teaspoon vegetable oil
For the Rest of the Dish:
- 3 tablespoons vegetable oil
- 2 slices fresh ginger julienned
- 4-5 small shallots thinly sliced
- 1 medium carrot julienned
- 5 oz. cabbage shredded
- 3 scallions cut into 2-inch pieces
- 1½ tablespoons light soy sauce
- ½ teaspoon sesame oil
- ¼ teaspoon white pepper
Salt, to taste
- 2 tablespoons water optional, for extra moisture and to adjust consistency
- 1 tablespoon rice vinegar optional, for a hint of acidity
Step 2: Prepare the Chicken
In a bowl, combine the chicken strips with cornstarch, water, oyster sauce, Shaoxing wine, white pepper, and a pinch of five-spice powder if you’re feeling adventurous. Mix well and let it marinate for about 15 minutes. This step packs the chicken with flavor.
Step 3: Ready the Veggies
Step 4: Stir-Fry the Chicken
Heat 1 teaspoon of vegetable oil in a large skillet or wok over medium heat. When the oil shimmers, add the marinated chicken strips. Stir-fry until they’re golden-brown and cooked through, around 4-5 minutes. Once done, remove them from the skillet and set aside.
Step 5: Stir-Fry the Vegetables
In the same pan, add 3 tablespoons of vegetable oil. Add ginger and shallots first, sauté them until fragrant. Next, toss in the carrot, cabbage, and scallion. Stir-fry for another 3-4 minutes. You want them vibrant but still crunchy; if they become mushy, you’ve overcooked them.
Step 6: Combine It All
Return the chicken back to the skillet. Add the drained noodles next. Splash in the light soy sauce, sesame oil, and additional white pepper and salt to taste. Toss everything together gently. If you find the mixture too dry, add a bit of water to moisten it. You’re essentially combining all those fantastic flavors in one harmonious dish.
Here are a few handy tips to ensure success:
- Rinse the Noodles: Rinsing the noodles after soaking prevents them from clumping during cooking.
- High Heat: Cooking on high heat ensures that everything gets that lovely char while keeping the veggies crisp.
- Prep Everything First: As they say, “a good cook is a prepared cook.” Chop everything before you start cooking.
- Adjust the Seasoning: Tastes vary, so feel free to tweak the soy sauce and spices according to your preferences.
- Don’t Overcrowd the Pan: If you’re making a large batch, do it in batches. Overcrowding can result in steaming instead of stir-frying.
Calories: 350kcalCarbohydrates: 45gProtein: 24gFat: 10gSodium: 720mgFiber: 2g
Keyword Easy Chicken Mei Fun Recipe