Directions:

• 1.

  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.

• 2.

  Heat a wok or large skillet with 3 inches (7 cm) of oil to 400˚F (200˚C).

• 3.

  Pull the rice noodles apart into eight portions.

• 4.

  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.

• 5.

  Season the chicken with salt and pepper.

• 6.

  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.

• 7.

  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.

• 8.

  Serve the chicken over the rice noodles with snap peas, radish slices, scallions, cilantro, and sesame seeds.

• 9.

  Enjoy!