Chicken & Noodles (2)

4 Boneless, skinless chicken thighs
4 Tablespoons oil
1 Cup onion, thinly sliced
2 Cups celery, sliced
2 Cups bean sprouts
3/4 Teaspoon salt
1/4 Teaspoon pepper
2 Tablespoons soy sauce
1/2 Teaspoon sugar
1 Tablespoon cornstarch
3/4 Cup chicken broth
1 1/2 Cups fine noodles, cooked & drained

Cut chicken thighs into narrow strips. Heat oil in large skillet and saut� chicken 5 minutes, mix in onion, celery, bean sprouts, salt, pepper, soy sauce and sugar. Cover and cook over low heat 8 minutes. Don't overcook. Mix together the cornstarch and broth. Stir into skillet until thickened. Add noodles and stir. Cook 2 minutes only.