Lemon & Cashew Chicken

• 12 oz. rice noodles or thin spaghetti
• 3 chicken breasts
• 1 tbsp. cornstarch
• Juice of 1 lemon
• 1 tbsp. vegetable or olive oil
• 1 bunch green onions
• 3 oz. cashew nuts
• 1/4 c. fresh basil leaves
• salt and pepper

1. Cook noodles according to package directions.
2. Drain and set aside.
3. Sprinkle chicken strips with cornstarch and pour half the lemon juice over them.
4. In a large skillet or wok, heat the oil over medium-high heat until hot, then add chicken.
5. Cook 2 minutes.
6. Add green onions and cashews and cook, stirring constantly, 3 to 5 minutes longer, until chicken is almost cooked through.
7. Add noodles to skillet and stir.
8. Pour in remaining lemon juice and fresh basil; mix well.
9. Cook until chicken is cooked through and noodles are hot.
10. Season with salt and pepper, and serve immediately.

rice noodles, chicken breasts, cornstarch, lemon, vegetable, green onions, cashew nuts, fresh basil, salt

Taken from www.delish.com/recipefinder/lemon-and-cashew-chicken (may not work)