This is a recipe I have modified quite a bit for my own use, so here's the original: http://www.foodnetwork.com/food/reci..._23205,00.html
This version is served as a cold salad and uses different veggies.
And here's my modified version...no real exact values, cuz I pretty much eyeball these... This is served hot, which I like a lot better.
4 1/2 to 5 ounces cellophane noodles (bean threads, available at Asian markets and many supermarkets)
2 lbs boneless, skinless chicken breasts
1 cup finely grated carrot
1 cup zucchini, chopped
4 green onions, sliced the long way
2 stalks celery, chopped
1 Tbsp canola oil
In a large heatproof bowl pour boiling water to cover over the noodles and let them stand for 10 minutes. Drain.
While noodles are cooking, season chicken breasts with salt and pepper (lemon pepper is good in place of black pepper if you have it). Heat 1 Tbsp canola oil in a skillet and pan-sear chicken breasts until no longer pink inside, and remove from the skillet, then slice into bite-sized pieces. In the same skillet, add all vegetables, saute until just tender, then add chicken pieces back to the skillet to warm through.
For the dressing:
4 large garlic cloves
1/2 teaspoon salt
1/4 cup low-sodium soy sauce
1/2 cup fresh lime juice
1 tablespoon Splenda
1 tablespoon natural peanut butter
1 1/4 teaspoons dried hot red pepper flakes (I usually use closer to 1/4 tsp cuz I'm a WUSS)
1/4 cup canola oil
1/3 cup coarsely crushed roasted peanuts (optional)
Make the dressing: Mince and mash the garlic to a paste with the salt. In a blender blend together the soy sauce, the lime juice, the Splenda, the peanut butter, the red pepper flakes, and the garlic paste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified.
I like to make the dressing first, so I can serve the stir-fry and noodles hot.