Asian Chicken And Noodles

Recipe Ingredients

8 oz	227g	Uncooked medium egg noodles
1 tablespoon	15ml	Vegetable or olive oil
1 lb	454g / 16oz	Boneless chicken breasts - (without skin) Cut into julienne strips - (1 1/2 x 1/4-inch)
2		Carrots - peeled and thinly sliced
1		Scallions - chopped
1/2		Red bell pepper - thinly sliced
1/4 cup	59ml	Low-sodium soy sauce
1 cup	110g / 3.9oz	Chopped celery
4 oz	113g	Sliced water chestnuts
1/2 teaspoon	2.5ml	Garlic powder
1/2 teaspoon	2.5ml	White pepper
1 teaspoon	5ml	Dried cilantro
2 tablespoons	30ml	Toasted almonds - (optional)

Recipe Instructions

Prepare egg noodles according to package directions; drain.

In a large skillet or wok, Saute chicken, carrots, scallions and red bell pepper in oil until chicken is opaque and white, about 4 minutes, stirring constantly. Add soy sauce, celery, water chestnuts, garlic powder, white pepper and cilantro. Mix all ingredients together, cover and simmer for 5 minutes. Stir in cooked egg noodles. Sprinkle with toasted almonds, if desired.

Source:
Cooking Light 1994, p. 143

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