Black Pepper Chicken

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 2 teaspoons Freshly Ground Black Pepper
• 1 clove Garlic, Finely Minced
• 1 teaspoon Fresh Grated Ginger (optional)
• 5 stalks Celery
• 1 whole Medium Onion
• 23 packages Fresh Yakisoba (mine Come In A 17 Ounce Package With 3 Individually Wrapped Portions Of Noodles)
• 1 Tablespoon Soy Sauce
• 1 teaspoon Sesame Oil
• 1/2 packages Yakisoba Seasoning, If Your Noodles Came With Some (optional)

1. Dice the chicken into 1-inch cubes.
2. Heat the olive oil over medium heat in a large skillet.
3. Add the chicken, black pepper, garlic, and ginger (if using).
4. While the chicken begins to cook, slice the celery at an angle into 1/4-inch slices.
5. Cut the onion into quarters and then into thin slices.
6. When the chicken is almost completely cooked, add the onion, celery, and Yakisoba noodles.
7. Add the rest of the seasonings and a splash of water, if necessary, to de-stick the Yakisoba.
8. Cook until the celery and onion are barely tender, but still have a good crunch.
9. Spoon into bowls and attempt to eat with chopsticks.

chicken breasts, olive oil, freshly ground black pepper, clove garlic, ginger, stalks celery, onion, fresh yakisoba, soy sauce, sesame oil, if

Taken from tastykitchen.com/recipes/main-courses/black-pepper-chicken/ (may not work)