1 lb. boneless and skinned chicken breast
3 tbsp. vegetable oil
2 c. Chinese cabbage, sliced
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 a 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. Yields 4 servings.