Chicken and Rice Noodle Stir Fry recipe

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Ingredients

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
1 (8 ounce) package dried rice noodles
4 cups hot water, or as needed
3 tablespoons vegetable oil, divided
4 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
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

Nutrition Info

445.3 calories
carbohydrate: 60.6 g
cholesterol: 32.9 mg
fat: 11.4 g
fiber: 6 g
protein: 18 g
saturatedFat: 1.9 g
servingSize: -
sodium: 1415.2 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sprinkle chicken with garlic powder, onion powder, and black pepper.

  2. Soak rice noodles in a bowl with hot water until softened, about 10 minutes, drain and cut noodles in half with scissors.

  3. Heat 1 1/2 tablespoons vegetable oil in a wok or large skillet over medium-high heat, cook and stir garlic in the hot oil until fragrant, about 1 minute. Add onion and green bell pepper, 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.

  4. Stir wine, soy sauce, and teriyaki sauce into chicken mixture, simmer until liquid is slightly reduced, about 3 minutes. Add baby corn and green onions, 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.

Recipe Yield

4 servings

Recipe Note

I've been experimenting with my new wok and think this meal came out pretty good and is relatively easy. Sorry for not providing exact measurements, I just eyeballed everything, adding a dash of this and a little of that.

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