Chicken And Rice Noodle Stir Fry Recipe

Name: Chicken And Rice Noodle Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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. 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.
4
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.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Chicken And Rice Noodle Stir Fry falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Rice Noodle Stir Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions