Chicken and Rice Noodle Stir Fry

Chicken and Rice Noodle Stir Fry 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.

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 20 mins

    TOTAL : 35 mins

    SERVING : 4

    YIELD : 4 servings

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

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  • 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.

Per Serving: 445 calories; protein 18g; carbohydrates 60.6g; fat 11.4g; cholesterol 32.9mg; sodium 1415.2mg.