Chicken and Rice Noodle Stir Fry

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
• 1/2 cup white cooking wine, or to taste
• 1/4 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

Directions

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.