Mandarin Chicken with Noodles

April 24, 2014

Quick and easy. I like it served with rice. Delicious!

1 Tbsp. cooking oil
1 lb. skinless, boneless chicken breast halves, cut into bite-size strips, or two 5-oz. cans chunk-style chicken, drained
1 3-oz. pkg. oriental noodles with chicken flavor
1 small zucchini or yellow summer squash, halved lengthwise and bias sliced
2 stalks celery, thinly bias-sliced
2 cloves garlic, minced
1/4 cup bottled sweet-and-sour sauce
2 Tbsp. coarsely chopped peanuts
1 11-oz. can mandarin orange sections, drained

If using chicken strips, pour oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry chicken, half at a time, about 3 minutes or till no longer pink; remove. (Do not stir-fry canned chicken.) Break up noodles (set flavor packet aside). Add noodles, 1 cup water, zucchini, celery, and garlic to wok. Bring to boiling; reduce heat. Cover; simmer 3 to 5 minutes or till noodles and vegetables are tender. Stir in cooked or canned chicken, the packet contents, sweet-and-sour sauce, and peanuts; heat through. Top each serving with oranges.

Nutritions

Calories
125

Sodium
344mg
14% DV

Fat
7g
12% DV

Protein
4g
9% DV

Carbs
8g
2% DV

Fiber
2g
10% DV