Ingredients:
3-4 boneless/skinless chicken breasts cut into pieces
1 pk Clubhouse Oriental seasoning
2 tbs. oil
1 small cabbage chopped
1 cup chopped red and green peppers
2 cups carrot sticks
1 cup onions chopped
1/4 cup soya sauce
salt and pepper to taste
Fry up the chicken and seasoning in oil. Keep warm.
Place the rest of the ingredients in a pot with enough water to let the vegetables simmer until cooked to your preference. (I cooked them for 30 minutes).
Add 2 cups of steam fried noodles and cook for 4-5 minutes. (You may need to add a little more water)
Stir the chicken in, and add 2 tbs cornstarch which has been dissolved in a little water. Continue stirring until the liquid thickens.
