Chicken Vegetable Stir-Fry
1 pound boneless, skinless chicken breasts
1 dash black pepper
1 small onion, chopped
1 medium carrot, peeled, sliced
1 rib celery, sliced
3/4 c. chicken broth, divided
1 tbsp cornstarch
1 tbsp soy sauce
1 (8 oz) package angel hair, cooked
Cut chicken into thin strips. Sprinkle with pepper and set aside.
Spray a large non-stick skillet with non-stick cooking spray. Heat pan over medium heat for 2 minutes.
Add chicken and stir-fry for 4 minutes, or until the chicken is light-brown and no longer pink. Add onion, carrot and celery. Stir in half the chicken broth. Bring to a boil. Reduce heat. Cover and simmer for 5 minutes.
In a small bowl, stir together the remaining half of the chicken broth, cornstarch and soy sauce. Pour over chicken mixture. Stir well.
Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Mix with drained noodles.