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)


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


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