Ingredients
Sauce
- 250 ml (1 cup) low-fat, low-sodium chicken broth
- 30 ml (2 tbsp.) sodium-reduced soy sauce
- 2 garlic cloves, minced
- 5 ml (1 tsp.) granulated sugar
Sauté
- 5 ml (1 teaspoon) canola oil
- 454 g (1 lb.) boneless, skinless chicken breasts, cubed
- 2 carrots, finely chopped
- 1 red bell pepper, finely chopped
- 125 ml (½ cup) celery, finely chopped
- 75 ml (1/3 cup) roasted almonds
- 500 ml (2 cups) egg noodles, cooked
Preparation
- Combine all sauce ingredients in a bowl. Mix well. Set aside.
- Heat oil in a wok over medium heat. Add chicken and cook, stirring, for 6-7 minutes. Remove chicken from wok. Set aside.
- Add carrots to wok and cook, stirring, for 4 minutes. Add bell pepper and celery and cook, stirring, for 5 minutes. Add sauce and chicken and cook for 1-2 minutes.
- Serve over noodles.