½ teaspoon red pepper flakes

1/8 teaspoon anise

¼ teaspoon pepper

¼ teaspoon ginger

5 tablespoons vegetable oil

Mix spices in bowl.  Heat oil for two minutes over medium high heat.  Add to spices, let cool.

Marinate chicken

1 tablespoon soy sauce

1 teaspoon cornstarch

chicken

Whisk soy sauce and cornstarch in a bowl, add chicken to marinate

Noodles

Stir fry chicken

½ tablespoon vegetable oil

¼ teaspoon ginger

¼ cup green onions

½ teaspoon garlic

marinated chicken

peanut halves

Stir fry chicken in vegetable oil at 350° F for about 2 minutes.  Add onions, spices and peanuts.

Sauce

1 teaspoon chicken broth powder

2 tablespoon "chili" oil

1 teaspoon cornstarch

1 tablespoon soy sauce

½ cup water from boiling noodles

Whisk together and add to stir fry at 300°F.  While it thickens drain noodles.

1 tablespoon low sodium soy sauce*

1 teaspoon cornstarch

1 can chicken chunks

Vegetables

½ teaspoon garlic

½ teaspoon ginger

¼ teaspoon red pepper flakes

¼ cup green onion

Sauce

1 tablespoon water

1 teaspoon low sodium soy sauce*

½ teaspoon brown sugar

½ teaspoon cornstarch

peanuts

* You can substitute 1:1 mix of water and regular soy sauce

Marinate chicken:

Rinse and drain chicken.

Whisk cornstarch and soy sauce in a bowl.  Add chicken and stir to coat. 

Prepare sauce:

Whisk water, soy sauce, brown sugar and cornstarch in a bowl.

Prepare vegetables mix: 

Mix spices and green onions in a bowl.

Cooking:

1. Stir-fry chicken in ½ tablespoon vegetable oil at 350° F approximately 2 minutes, set aside.
2. Stir-fry vegetable mixture in 1 teaspoon vegetable oil at 325° F approximately 15 seconds.
3. Add sauce to wok with chicken and vegetables and peanuts at 325° F, stirring until warmed.

Serve over rice.

Chop up the chicken breasts, onions and celery.

Put everything except the noodles in the crock pot on low for 6 hours.

Remove the bay leaf.

Add the noodles, cook on high for 30 minutes.