Title: Chinese chicken and noodles
 Categories: Ethnic, Poultry, Breads, Muffins & r
      Yield: 4 Servings
 
    1/4 c  Margarine, imitation
      1 md Green bell pepper --
           Chopped
      1 md Red bell pepper -- chopped
      1 md Onion -- chopped
    1/4 c  Apple cider vinegar
    1/4 c  Soy sauce
    1/4 c  Pineapple juice
      2 tb Sugar
      2 tb Cornstarch
      2 tb Water
      8 oz Pasta
      1 lb Chicken breast halves
           Without skin -- boneless
           Five spice powder -- to
           Taste
 
  Saute vegetables in butter until almost soft.  Cut chicken into bite
  size chucks.  Season chicken with five spice powder sparingly.  Add
  chicken and mushrooms. Stir fry on high heat very fast, until chicken
  is done. Turn down heat. Then add apple cider, soy sauce and
  pineapple juice. Can add more soy sauce and pineapple if needed. Add
  sugar. Mix cornstarch and water together and add and turn on very
  high heat until thickens.  Can add just a very little pinch of five
  spice to mixture, but be careful with five spice. It's very strong.
  To make lower fat, can saute vegetables with 1/2 margarine and 1/2
  chicken broth. Can make lower in Sodium if use low sodium soy sauce.
  When seasoning chicken breasts, use five spice sparingly. Toss with
  noodles.