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 caloriescarbohydrate: 60.6 gcholesterol: 32.9 mgfat: 11.4 gfiber: 6 gprotein: 18 gsaturatedFat: 1.9 gservingSize: -sodium: 1415.2 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Rice Noodle Stir Fry
Directions
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Sprinkle chicken with garlic powder, onion powder, and black pepper.
Soak rice noodles in a bowl with hot water until softened, about 10 minutes, drain and cut noodles in half with scissors.
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.
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.