1 pound boneless skinless chicken breast and/or thighs, thinly sliced
1 pound wide flat rice noodles
1 TBSP plus 1 TBSP peanut oil
1 red bell pepper, thinly sliced
2 tsp freshly minced ginger
3 medium garlic cloves, minced
1 bunch green onions, cut into 1-inch pieces
salt & freshly ground black pepper
DIRECTIONS
Add the soy sauce, cornstarch, sherry, and sesame oil to a large bowl and stir until well combined. Stir in the sliced chicken then cover the bowl and set aside to marinate for about 30 minutes.
Prepare the rice noodles according to package directions and set aside.
Heat 1 TBSP of peanut oil in a wok over high heat until very hot. When the oil is hot add the chicken to the wok reserving any leftover marinade in the bowl. Stir-fry the chicken until no longer pink, 3 to 5 minutes.
Add the remaining 1 TBSP of peanut oil to the wok. Add the bell pepper, ginger, garlic, and green onion to the wok and cook while stirring for about 20 seconds.
Add any leftover marinade into the wok and continue to stir-fry for about 2 minutes.
Add the prepared noodles into the wok and cook while stirring for about 1 more minute.
Take the wok off the heat then taste and season with salt & pepper if needed.
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