From the ArcaMax Publishing, Recipes Newsletter:
http://www.arcamax.com/news/recipes/s-335248-639801
4 skinless boneless chicken breasts
3 cloves garlic, minced
2 Tbsp. cooking oil
1 cup chicken broth 3 stalks celery;
diced
One half pound bean sprouts
1 onion, chopped
1
head napa (chinese) cabbage, coarsely chopped
3 Tbsp. soy
sauce
2 Tbsp. dry sherry
2 Tbsp. hoisin sauce
2
tablespoons minced fresh ginger
1 Tbsp. oyster sauce
(optional)
3 Tbsp. cornstarch
1 package chow mein style
crispy noodles
Thinly slice the chicken breasts. Saute chicken and garlic in oil for
2 minutes. Add vegetables and stir fry for 3 minutes. Add one half cup
broth and cover and cook for 3 more minutes. Meanwhile, mix remaining
one half cup broth, soy sauce, dry sherry, hoisin sauce, ginger,
oyster sauce and cornstarch together. Add mixture to vegetables and
cook for another 3 minutes. Serve over crisp noodles with Chinese hot
mustard and extra soy sauce on the side.
The Skinny: Use fat free chicken broth and low fat noodles.