Ingredients
2
2 servings
- •½ cup soy sauce
- •¼ cup rice wine vinegar
- •3 tablespoons light brown sugar
- •2 cloves garlic, minced
- •2 teaspoons cornstarch
- •1 tablespoon oil, plus more for frying
- •4 oz vermicelli rice noodle
- •1 ½ lb boneless, skinless chicken thighs, cut into 1 inch (2 cm) pieces
- •salt, to taste
- •pepper, to taste
- •1 ½ cups snap peas, blanched
- •1 radish, thinly sliced
- •2 scallions, thinly sliced
- •fresh cilantro, chopped, to taste
- •2 teaspoons sesame seeds
Instructions
- In a small bowl or liquid measuring cup, add the soy sauce, rice wine vinegar, brown sugar, garlic, and cornstarch. Whisk to combine. Set aside.
- Heat a wok or large skillet with 3 inches (7 cm) of oil to 400˚F (200˚C).
- Pull the rice noodles apart into eight portions.
- Place one portion of noodles on a slotted spoon and carefully dip into the oil. The noodles will immediately fry. Once puffed up, remove the noodles and transfer to a wire rack to drain. Repeat with the remaining noodles.
- Season the chicken with salt and pepper.
- Heat a wok or large skillet with 1 tablespoon of oil over medium-high heat. Once the oil begins to shimmer, add the chicken and cook, stirring occasionally, until browned and cooked through, about 5 minutes.
- Add the teriyaki sauce to the chicken and bring to a boil. Cook until the sauce has reduced by one third and the chicken is fully coated.
- Serve the chicken over the rice noodles with snap peas, radish slices, scallions, cilantro, and sesame seeds.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 837
- Carbohydrate: 86g
- Fat: 26g
- Fiber: 5g
- Protein: 66g
- Sugar: 29g
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