Asian Chicken and Noodles
8 ounces Medium Egg Noodles
1 tablespoon vegetable oil
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts
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.