Total Calories: 385
Cut chicken into strips, about 1 1/2 x 1/2 x 1/2 -inch.* Sprinkle with pepper set aside.
Prepare carrot, gingerroot and garlic set aside in a small bowl.
Prepare mushrooms, celery, water chestnuts, green pepper, red pepper and green onions set aside.
In a small bowl, combine soy sauce, sherry, water, cornstarch and sugar until smooth set aside.
Prepare oriental noodles according to package directions, without using the seasoning packet. Drain cover and keep warm.
In a large skillet or wok over high heat, heat 2 tablespoons of the oil. Stir-fry chicken for 3 to 5 minutes or until no longer pink on the inside. Remove chicken cover and keep warm.
Add 1 tablespoon oil to skillet. Stir-fry carrot mixture over high heat for 30 seconds. Add remaining vegetables. Stir-fry for 3 to 4 minutes or until vegetables are tender. Stir soy sauce mixture, then pour over vegetables. Add chicken. Cook and stir until sauce thickens and coats all ingredients. Transfer to a bowl cover and keep warm.
Place cooked noodles in skillet or wok. Stir-fry in remaining 1 tablespoon oil until heated through. Transfer to a serving platter.
Place chicken and vegetables on top of noodles. Sprinkle with sesame seeds.
*Partially frozen or very cold chicken breasts are easier to cut.
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