Rita's Chinese Chicken

• 1 1/2 pounds chicken breasts fillets, cut into strips
• 1 tablespoon sherry dry
• 1 teaspoon soy sauce, tamari
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 18 teaspoon white pepper
• 1 teaspoon sesame oil
• 1 teaspoon garlic minced
• 1 teaspoon ginger fresh, grated
• 2 tablespoons soy sauce, tamari
• 1 tablespoon vinegar chinese
• 1 tablespoon sherry dry
• 3 tablespoons water
• 1/2 cube chicken bouillon cubes
• 2 teaspoons sugar
• 2 teaspoons cornstarch
• 2 packages soup, ramen noodles
• 3 each carrots scraped and sliced
• 1 large green bell peppers
• 1 large sweet red bell peppers
• 1 large onions

1. Stir together marinade ingredients and add chicken.
2. Marinate for at least 2 hours.
3. Heat some vegetable oil in skillet and saute bell peppers, onion and carrots until al-dente.
4. Place in large saucepan.
5. Using same skillet, stir-fry chicken.
6. When browned, place into large saucepan.
7. Add about 3 cups of water to the skillet and start deglazing pan.
8. Then add the noodles from the two ramen packages and simmer until noodles start to separate.
9. Don't add too much water though.
10. Once softened, pour noodles over chicken and mix together.
11. Add the cooking sauce and let simmer for about 20 minutes.

chicken breasts, sherry dry, soy sauce, cornstarch, salt, white pepper, sesame oil, garlic, ginger fresh, soy sauce, vinegar chinese, sherry dry, water, chicken bouillon cubes, sugar, cornstarch, ramen noodles, carrots, green bell peppers, sweet red bell peppers, onions

Taken from recipeland.com/recipe/v/ritas-chinese-chicken-43343 (may not work)