Easy Chicken Sesame Noodles

• Half a box of angel hair spaghetti (or, cook the whole thing and only use what you need. Left over cooked pasta is great to have on hand!)
• 1 lbs Chicken breasts or tenders, diced into one-inch cube pieces
• 6 celery stalks, diced
• One can of water chestnuts, drained
• For Sauce:
• 6 tbsp soy sauce
• 3 tbsp peanut oil
• 3 tbsp sesame oil
• 1 tbsp oyster sauce
• 2 tbsp peanut butter
• For cooking chicken, celery, and water chestnuts:
• 3 tbsp soy sauce
• 2 tbsp peanut oil
• 1 tbsp sesame oil
• 1 tbsp oyster sauce
• 1/2 tbsp McCormick minced onion
• 1 tbsp garlic powder
• ground pepper

1. Bring water to a boil for the noodles. Feel free to cook the noodles while cooking the chicken.
2. After placing the diced chicken in a 10-12 inch skillet, combine the soy sauce, peanut oil, sesame oil, oyster sauce, minced onions, and pepper. Cook for about 10 minutes, until the chicken is golden brown.
3. Remove the chicken from the skillet and place aside, but leave the residual juice in the pan. Add the celery and water chestnut, stir fry for about five minutes, or until the celery and water chestnuts soak up residual juices. Do not overcook the celery; it is better crunchy.
4. Turn down the heat. Add the noodles to the pan with the celery and water chestnuts, and re-add the chicken.
5. In a separate sauce pan, heat the soy sauce, peanut oil, sesame oil, oyster sauce and peanut butter. Stir vigorously. The peanut butter melts extremely fast, so only let the sauce bubble for less than a minute.
6. Pour sauce over noodles, vegetables, and chicken. Stir thoroughly, and enjoy! Feel free to top it all off with sesame seeds.

hair spaghetti, chicken breasts, celery stalks, water chestnuts, soy sauce, peanut oil, sesame oil, oyster sauce, peanut butter, chicken, soy sauce, peanut oil, sesame oil, oyster sauce, onion, garlic, ground pepper

Taken from www.epicurious.com/recipes/member/views/easy-chicken-sesame-noodles-51842311 (may not work)