Chicken Cantonese


  • 1 cup carrots, sliced
  • 1 cup chicken broth
  • 1 cup mushrooms, sliced
  • 1 green bell pepper
  • 1 tbsp cornstarch
  • 1-2 green onions
  • 1/2 tsp ginger
  • 2 boneless chicken breasts
  • 2 tbsp cold water
  • 3 tbsp soy sauce
  • 9 oz wide egg noodles

Fry chicken in one skillet and vegetables in another. Mix cornstarch with cold water and then add to chicken broth, soy sauce, ginger, and cornstarch to make sauce. Combine cooked chicken with stir fried veggies and add 1/2-2/3 of the sauce; allow to reduce. Cook noodles al dente and drain. Add chicken and veggie mix to noodles with remaining sauce. Reduce sauce until none remains in the bottom of the pan, being careful not to overcook noodles.