CHICKEN AND RICE NOODLE STIR FRY

Chicken and Rice Noodle Stir Fry image

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.

Provided by tara

Time 35m

Yield 4

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1415.2 mg, Sugar 6.9 g