Chicken And Rice Noodle Stir Fry

• 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.

skinless, garlic, onion powder, freshly ground black pepper, rice noodles, hot water, vegetable oil, garlic, onion, green bell pepper, white cooking wine, soy sauce, teriyaki sauce, sweet baby corn, green onions

Taken from www.allrecipes.com/recipe/233672/chicken-and-rice-noodle-stir-fry/ (may not work)