1 lb. boneless and skinned chicken breasts
3 tbsp. oil
2 c. sliced Chinese cabbage
1 c. celery, chopped
2 c. bean sprouts
3 oz. oriental noodles, cooked
2 tbsp. cornstarch
1/4 c. chicken broth
3 scallions, chopped
2 tsp. caraway seeds
1 tbsp. lemon juice

Cut chicken into small pieces. Heat oil in deep skillet and saute chicken in heated oil for 5 minutes. Add cabbage, celery, and sprouts. Mix well. Cover and cook over low heat for 3 minutes. Meanwhile, cook noodles according to directions; then add noodles to chicken mixture. In a separate bowl mix together cornstarch and broth and stir into chicken mixture until thickened. Sprinkle with scallions, caraway seeds, and lemon juice.