Chicken and Rice Noodle Stir Fry

Method4 steps · about 35 min

1. 1

   Step 1: Sprinkle chicken with garlic powder (1 pinch), onion powder (1 pinch), and black pepper.

   Uses 1 large skinless, boneless chicken breast, cut in bite-sized pieces · 1 pinch garlic powder, or to taste · 1 pinch onion powder, or to taste · freshly ground black pepper to taste

2. 2

   Step 2: Soak rice noodles in a bowl with hot water (4 cups) until softened, about 10 minutes; drain and cut noodles in half with scissors.

   Soak rice noodles · 10 minUses 1 (8 ounce) package dried rice noodles · 4 cups hot water, or as needed

3. 3

   Step 3: Heat 1 1/2 tablespoons vegetable oil in a wok or large skillet over medium-high heat; cook and stir garlic (4 cloves) in the hot oil until fragrant, about 1 minute. Add onion (1) and green bell pepper (1); cook, stirring constantly, until onion and pepper are softened, about 5 minutes. Add remaining 1 1/2 tablespoons vegetable oil; cook and stir chicken into onion mixture until chicken is no longer pink in the center, 5 to 7 minutes.

   Uses 3 tablespoons vegetable oil total: 1 1/2 tablespoons for vegetables, then 1 1/2 for chicken · 4 cloves garlic, minced · 1 onion, chopped · 1 green bell pepper, chopped · Seasoned chicken pieces

4. 4

   Step 4: Stir wine, soy sauce (¼ cup), and teriyaki sauce (2 tablespoons) into chicken mixture; simmer until liquid is slightly reduced, about 3 minutes. Add baby corn and green onions (3); toss to evenly coat with sauce. Mix rice noodles into stir fry mixture; toss to coat. Cook and stir until heated through, about 2 more minutes.

   Uses Cooked chicken and vegetables · ½ cup white cooking wine, or to taste · ¼ cup soy sauce, or to taste · 2 tablespoons teriyaki sauce, or to taste · 1 (6 ounce) can sweet baby corn, drained · 3 green onions, chopped · Soaked drained rice noodles