Spicy Chicken Veggie Rice Noodle Stir Fry

8 oz chicken cut into bit size pieces (sprinked with 1/2 tsp chinese five spice powder and baked through)
1-6.75 oz package rice noodles
1 Tbsp olive oil
2 cloves garlic, sliced
1 C red onion, chopped
1/2 C carrot, sliced on a diagonal
1/2 C celery sliced on a diagonal
1 Cfresh brocolli florets
2 C bok choy chopped
1/2 C bell pepper, any color, chopped
1/2 C snow peas
1 jalapeno, seeds removed and chopped
2 green onions, sliced on a diagonal
1 C mushrooms, sliced
1 C bean sprouts
1/4 C water chestnuts
1 C spicy Szechuan stir fry sauce

Any vegetable can be removed or added, this is a very versatile recipe.

To cut down on sodium make your own sauce instead of using prepared sauce.

Cook chicken sprinkled with chinese five spice.

Prepare rice noodles according to package directions.

Meanwhile, heat olive oil in a large skillet or wok over high heat. Add garlic, onion, carrot and celery and stir fry for one minute.

Add remaining vegetables (except bean sprouts and water chestnuts) and stir fry about 5 minutes or until crisp tender.

Add chicken, bean sprouts and water chestnuts until warm.

Add prepared rice noodles and sauce and heat through.

Serving Size: Makes 6 dinner size servings

Number of Servings: 6

Recipe submitted by SparkPeople user SANDIBTNT.