TOTAL TIME: 25 minutes PREP TIME: 10 minutes COOK TIME: 15 minutes YIELD: 8 INGREDIENTS 2 boneless chicken breasts, cut thinly into strips 3 green onions, diced 1 can water chestnuts, drained and sliced Salt and pepper, to taste 4 tbsp. corn starch 3 tbsp. cooking sherry 1 tsp. ginger 1 tsp. onion powder 1 tsp. garlic powder 1/4 cup brown sugar 4 cloves minced garlic 1 tbsp. soy sauce 1/2 package of rice noodles 1 carton/can of chicken broth 1 cup of sugar snap beans 3 tbsp. of oil DIRECTIONS 1. Place sliced chicken in a bowl. Add the onion and garlic powders, salt and pepper, sherry and cornstarch.Toss until well mixed. 2. Heat oil in a stir fry pan. Once heated, add the garlic and onion and cook, stirring occasionally, for about 2 minutes. 3. Add chicken to stir fry pan, cook over medium heat for about two minutes, then add sugar snaps. 4. Cook mixture about another two minutes, then add chicken broth and stir. 5. Add the ginger, sugar and soy sauce and let cook for about 5 to 10 minutes. 6. In a separate bowl, place noodles in hot water until they soften. 7. Drain noodles and serve with chicken. Watch the episode online at www.aikenstandard.com/astv/madjon/