Free Chicken Cantonese Recipe

In a medium mixing bowl stir together soy sauce, rice wine or broth, and 2 teaspoons cornstarch. Stir in chicken and let stand at room temperature for 30 minutes. Do not drain. Meanwhile, in a small bowl stir together chicken broth and 1 tablespoon cornstarch. Set aside. Cook egg noodles according to package directions; drain and return noodles to pan. Stir in sesame oil. Keep warm. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic and gingerroot in hot oil for 15 seconds. Add carrot; stir-fry for 1 minute. Add celery and stir-fry for 1 minute. Add sweet pepper and onion; stir-fry for 1 minute. Add mushrooms; stir-fry for 1 minute more, or till vegetables are crisp-tender. Remove all vegetables from wok. Add almonds to hot wok; stir-fry for 2-3 minutes, or till toasted. Remove from wok. Add undrained chicken to hot wok; stir-fry for 3-4 minutes, or till tender and no pink remains. Push chicken from center of wok. Stir chicken broth-cornstarch mixture; add to center of wok. Cook and stir till thickened and bubbly. Return vegetables and almonds to wok. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more, or till heated through. Serve over noodles.