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.

tara

Gallery

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

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

Directions

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

    Advertisement
  • 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

445 calories; protein 18g 36% DV; carbohydrates 60.6g 20% DV; fat 11.4g 18% DV; cholesterol 32.9mg 11% DV; sodium 1415.2mg 57% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/28/2015
Pretty versatile and easily adaptable to your diet (tofu instead of chicken tamari instead of soy). I changed up some of the veggies. After tasting the stir fry half way through I decided to toss in some fresh ginger and thought it worked pretty well. i would use rice wine the next time instead of cooking wine. As far as method it works. Thank you for the recipe. Read More
(2)

Most helpful critical review

Rating: 3 stars
04/12/2020
It was just ok for us. We found it to be missing something, but couldn’t put our finger on what that was. Read More
8 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/28/2015
Pretty versatile and easily adaptable to your diet (tofu instead of chicken tamari instead of soy). I changed up some of the veggies. After tasting the stir fry half way through I decided to toss in some fresh ginger and thought it worked pretty well. i would use rice wine the next time instead of cooking wine. As far as method it works. Thank you for the recipe. Read More
(2)
Rating: 5 stars
08/02/2016
I also "eyeballed" the measurements and it turned out so tasty! I used minced garlic when frying up the chicken. I substituted sesame oil for vegetable oil and Yoshida's sauce instead of teriyaki sauce. I also broiled broccoli on the oven for 15 minutes at 400 degrees and added that to my dish with the rice noodles. Read More
(1)
Rating: 4 stars
04/30/2017
I changed it up a bit. I used sesame seed oil added radishes instead of bell pepper. My grandsons loved it asked for more! Read More
Advertisement
Rating: 3 stars
04/23/2014
This was a good basic recipe. I forgot to add the black pepper and rather than cutting up the onion and green pepper I just used a bag of frozen stir fry veggies. I omitted the green onion because I didn't have anyone hand and substituted the baby corn with bean sprouts. I just felt it was missing something. Read More
Rating: 5 stars
08/29/2019
As suggested by another review, I added fresh ginger. Otherwise, I followed the recipe. No leftovers, all the family enjoyed this recipe and wanted it on the rotation in the future. Read More
Rating: 3 stars
04/12/2020
It was just ok for us. We found it to be missing something, but couldn’t put our finger on what that was. Read More
Advertisement