1/3 c. soy sauce
1/8 tsp. garlic powder
8 tbsp. oil, divided
6 chicken breasts, skinned, boned and cut into 1/4 inch strips
2 (10 oz.) pkgs. frozen broccoli spears, thawed and drained
1 c. pitted ripe olives
2 (3 oz.) pkgs. oriental noodles with chicken flavored packets
2 to 3 stalks celery, sliced diagonally
1 med. onion, thinly sliced
1 (16 oz.) can bean sprouts, rinsed and drained
4 oz. mushrooms, sliced
1/2 tsp. cornstarch

Combine soy sauce, garlic and 4 tablespoons oil in dish. Marinate chicken for one hour. Cut thawed broccoli in half lengthwise. Drain ripe olives, reserving 1/4 cup liquid. Cut olives into wedges. Crush noodles, set aside seasoning packet. Cook noodles as directed; drain well. Drain chicken strips, reserving marinade. Heat 4 tablespoons oil in wok, electric frypan or a skillet. Add half of the chicken, cook quickly, remove from oil; keep warm. Repeat for remaining chicken. Add broccoli, celery and onion to oil and fry quickly. Add olives, bean sprouts and mushrooms. Cook for 2 minutes. Combine marinade, reserved olive liquid, seasoning packets and cornstarch. Add to wok; stir and cook until thickened. Stir in chicken and noodles. Heat through. Serves 6.