Orange chicken and Oriental Noodles

By MissHeather

Ingredients

• 1 T cornstarch
• 1/4 tsp pepper
• 2 small skinless, boneless chicke breast halves, cut across the grain ito 1/4" strips
• 1 T sesame oil
• 6 C water
• 2 packages instant chicken-flavour ramen noodles
• 2 T vegetable oil
• 3 C shredded cabbage
• 4 slices 1/4" thick fresh ginger, minced
• 3 cloves garlic, minced
• 1 can sliced water chestnuts, drained
• 4 green onions, cut into 1" pieces
• 1 can mandarin oranges, drained
• 3 T reduced-sodium soy sauce.

Details

Servings 6

Preparation

Step 1

In plastic bag, combine cornstarch and pepper. Add chicken, shake to lightly coat. Transfer chicken to bowl; add sesame oil and toss to evenly coat.

In large saucepan combine water and seasoning packets from noodles over hight heat; bring to boil.

Meanwhile, in large skillet, heat 1 T oil over medium-high heat until hot. Add coated chicken; cook, stirring unitl chicken loses its pink colour, about 3-4 mintues. Remove and keep warm.

To smae skillet, add remaining 1 T oil, cabbage, ginger, garlic and water chestnuts; cook, sirring unitl cabbage is wilted, about 3 minutes.

Add ramen noodles to boiling water; cook until al dente, about 3 minutes. Drain well.

Return chicken to skillet; add green onion, reserved noodles, mandarin oranges and soy sauce. Toss to evenly combine.