Ingredients:

  1. 2 boneless, skinless chicken breasts
  2. 2 green onion
  3. 1 red bell pepper
  4. 2 tsp. orange peel
  5. 2 pinches Chinese 5 spice blend
  6. 1/2 c. red onion
  7. 2 handfulls maifun rice noodles
  8. 2 tsp. corn starch
  9. 4 TBS. water
  10. 1 egg
  11. 4 tsp corn starch
  12. 2 cloves garlic, minced
  13. 4 oz Hendrickson’s Asian BBQ Marinade (recipe below)

Marinade:

  1. 4 oz. Hendrickson’s Original Sweet Vinegar and Olive Oil Dressing
  2. 2 TBS. Teriaki
  3. 1 shallot, chopped (or more to taste)
  4. Pinch of red pepper flakes for heat, to your taste

Directions:

Cut chicken breast, against the grain, into bite sized strips. Place strips in beaten egg, add 4 tsp. corn starch and toss. Fry with vegetable oil (or your favorite high temperature oil) until cooked completely. Set aside.

In microwave safe bowl, heat 8 oz. of water approximately 2 minutes. Add rice noodles and let sit while making stir fry.

Cut vegetables, add to oiled, hot skillet on high heat for a couple of minutes (do not overcook) Add marinade, drained noodles and chicken with orange peel and 2 tsp. corn starch until heated through. Add garlic and toss in skillet before serving.

*Variation on the marinade – try adding a dash of siracha or your favorite hot sauce, or chopped pineapple