Preparation / Directions:
In a plastic bag, mix cornstarch and pepper. Add chicken and shake to coat lightly. Remove chicken to a bowl and sprinkle with sesame oil. Toss well
to coat.
In a large saucepan, bring 1 1/2 quarts of water and seasoning packets from ramen to a boil. Add noodles, breaking up slightly. Cook until done and
drain.
In a large skillet, heat 1 TBS oil. Add chicken and stir fry until done.
Remove to a plate and keep warm.
Add the remaining 1 TBS oil to the skillet. Add cabbage, ginger, garlic,
and water chestnuts. Stir fry until the cabbage is wilted, about three minutes.
Return the chicken to the skillet. Add drained noodles, scallions, and soy sauce. Toss well. Gently stir in mandarin oranges. Serve immediately.
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