Chicken and Rice Noodle Stir Fry

Ingredients

• 6 ounce baby corns sweet drained canned
• 4 servings pepper black freshly ground to taste
• 4 cloves garlic minced
• 1 pinch garlic powder to taste
• 1  bell pepper green chopped
• 3  green onions chopped
• 1  onion chopped
• 1 pinch onion powder to taste
• 8 ounce rice noodles dried
• 1 large chicken breast boneless skinless cut in bite-sized pieces
• 0.3 cup soya sauce to taste
• 2 tablespoons teriyaki sauce to taste
• 3 tablespoons vegetable oil divided
• 4 cups water hot or as needed
• 0.5 cup white cooking wine to taste

Equipment

• bowl
• frying pan
• wok
• kitchen scissors

Directions

1. Sprinkle chicken with garlic powder, onion powder, and black pepper.
2. Soak rice noodles in a bowl with hot water until softened, about 10 minutes; drain and cut noodles in half with scissors.
3. 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.
4. Add onion and green bell pepper; cook, stirring constantly, until onion and pepper are softened, about 5 minutes.
5. 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.
6. Stir wine, soy sauce, and teriyaki sauce into chicken mixture; simmer until liquid is slightly reduced, about 3 minutes.
7. Add baby corn and green onions; toss to evenly coat with sauce.
8. Mix rice noodles into stir fry mixture; toss to coat. Cook and stir until heated through, about 2 more minutes.