Gwen Baker UK SAP HCM Consultant
Food
Asian Chicken and Noodles

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Cuisine:

Course:

Category

Source:

Servings:

Chinese

Main

Chicken

4

Ingredients:

Instructions:

8 ounces Medium Egg Noodles

1 tablespoon vegetable oil

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts

2 carrots

1 bunch scallions

1/2 red bell pepper

1/4 cup low-sodium soy sauce

1 cup chopped celery

1 4-ounce can sliced water chestnuts

1/2 teaspoon garlic powder

1/2 teaspoon white pepper

1 teaspoon dried cilantro

2 tablespoons toasted almonds, (optional)

Prepare egg noodles according to package directions; drain.

In a large skillet or wok, sauté 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.