Rice Sticks with Chicken

The LA weather has returned to cool nights and mornings with not too hot temps during the day. What an amazing So Cal summer it's been, compared to the unbearable heat last year. Guess I shouldn't speak too early. September and October are notoriously hot here. Anyway, last night I wanted something easy. I had some rice sticks and bean sprouts left from my Pad Thai attempt so I made this simple stir-fry. It was really good and I had tons of leftovers for work!

Rice Sticks with Chicken
(Inspired by Rasa Malaysia)

7 ounces rice sticks (rice vermicelli)
3 organic, free-range chicken tenders, chopped into 1 inch chunks
4 scallions, chopped
3 cloves garlic, minced
1 handful bean sprouts
2 tablespoons reduced-sodium soy sauce
1 tablespoon fish sauce
1 teaspoon honey
1 teaspoon toasted sesame oil
1/4 teaspoon dried red pepper flakes
cornstarch to tenderize the chicken
1 tablespoon canola oil
Kosher salt and freshly ground pepper

Place rice sticks in a bowl of warm water for about 15 minutes or until soften. Drain the water and set aside. In a small bowl, mix the soy sauce, fish sauce, honey, sesame oil, and red pepper flakes and set aside. Season chicken with salt and pepper and lightly toss with cornstarch.

Heat 1 tablespoon canola oil in a wok or large skillet over medium-high heat. It is ok if it starts to smoke a little. Add garlic and cook for one minute until lightly golden, be careful not to burn. Add chicken and cook for 3 or 4 minutes. Add rice sticks and seasonings and toss to combine. Add the scallions and bean sprouts and toss for another 1-2 minutes. Serve immediately.