Mama's Little Homeschool: Gluten Free Chicken Lo Mein

It's been a while since I posted, and this was a recipe that I had meant to share a loooong time ago.
Near the beginning of the school year, I made it a goal to stick to the following schedule for the first four days of my meal planning week, and then I could let myself "slack off" and make frozen pizza, leftovers, or take out for the rest of the week. My hope was that if I planned well - and stuck to the plan - maybe I would surprise myself and actually start to enjoy cooking for my family of picky eaters once again.
The plan was:
-Sunday Dinner: an extravagant, multi-course meal such as soup, salad, roasted chicken, au gratin potatoes and apple crisp. Something to really celebrate our day of 'rest' :)
-Meatless Mondays: there has been a lot of research that has convinced me of the health benefit to this, and our budget could certainly use it!
-Taco Tuesdays: tacos or Tex-Mex/Spanish inspired cuisine. This usually ends up being a crock pot meal, which I love! My recipes for "Tex-Mex Crockin' Chicken" and "Two Can Taco Chili" (which tastes EXACTLY like Wendy's chili but is wayyy healthier) will be soon to post IF I can maintain my ambitious streak!
-Wok Wednesdays: *insert angelic choir here* yes!! This is what I've been ranting about. A healthy stir fry, and cuisine that boasts an Asian flair! My family LOVES Chinese take-out. My husband is a chicken and broccoli with garlic sauce kind of guy, and my kids gravitate toward the deep fried sweet and sour chicken with white rice. But I'm a lo mein lover! So, when I found some gluten-free rice noodles on sale through Amazon Prime Pantry, I decided to implement them in this week's "Wok Wednesday"
*Side note: I do not have a WOK. As mentioned earlier, there is no budget for a wok. If anyone would like to buy me a wok, I would respond "YOU ROCK, THANKS FOR THE WOK!" (I would yell it in all caps because I'm anti-social and live online). But alas, pots and pans will be used for this recipe. Feel free to adjust to use your wok, if you have one. Wok, wok, wok! Okay, I'm done.
Anyway...Here's the recipe. Let me know how it works out for you...and if your picky (or not-so-picky) eaters like it, too!

Ingredients:

-one box of stir fry rice noodles, prepared according to package

-1/4 cup of soy sauce

-1/4 cup of teriyaki sauce

-3 tbsp white vinegar

-1 tbsp sugar

-1 tbsp honey

-1 cup of corn starch in a zip top bag

-1/2 lb chicken breasts, trimmed and sliced thin

-black pepper and garlic to taste

-several pinches of salt

-avocado oil (I used the spray-on type)

-steamed broccoli and carrots

-about three scallions, sliced, with one reserved for garnish

Step one: Prepare the chicken. While the noodles are cooking, shake the trimmed and sliced chicken in a bag of corn starch to coat. Place into a non-stick pan (or one sprayed with avocado oil, as shown) over medium heat. Salt and pepper each side to taste. Remove from pan and set aside when cooked through.

Step two: Lightly warm two of the sliced scallions in a pan of avocado oil over medium heat.

Step three: Cut the chicken breasts into slightly smaller chunks and add into the pan with the soy sauce, sugar, honey, teriyaki, and garlic.

Step four: Add the white wine and simmer until slightly thick. Tip: add a quick sprinkle of corn starch to the sauce after adding the chicken to the noodles, if needed.