1 lb. chicken breasts, skinned and boned
3 tbsp. oil
2 c. Chinese cabbage, sliced
1 c. chopped celery
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 in small pieces. Heat oil in a deep skillet or wok and sauté 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 package directions, then add to chicken mixture. In separate bowl, combine cornstarch and broth and stir into chicken mixture until sauce has thickened. Sprinkle with scallions, caraway seeds and lemon juice, and serve.