4 boned chicken breast cut in 1 1/2 " cubes
1 pkg. Lipton onion soup
3 tbsp. cooking oil
3 tbsp. soy sauce
3 stalks celery sliced
1 clove minced garlic
3 tsp. cornstarch
2 sweet peppers-cubed
8 green onions (1/2" slices)
3/4 c. water
1/2 tsp. sugar

Combine chicken, soup, 1 tablespoon oil, 1 tablespoon soy sauce, garlic, 1 teaspoon cornstarch in bowl, marinate several hours. In large skillet heat oil, cook peppers and celery 3 minutes. Add green onions and cook two more minutes. Remove from pan and put chicken in pan and cook until turns white. In small bowl mix remaining cornstarch, soy sauce, sugar and water. Add vegetables and liquid back into pan and heat about 3 minutes. Serve over Chinese noodles.