Ingredients35 m servings 445 cals
- 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.
Per Serving: 445 calories; 11.4 g fat; 60.6 g carbohydrates; 18 g protein; 33 mg cholesterol; 1415 mg sodium. Full nutrition
ReviewsRead all reviews 4
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 t...
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 teriy...
I changed it up a bit. I used sesame seed oil, added radishes instead of bell pepper. My grandsons loved it, asked for more!