Sweet Orange Chicken Noodle Bowl

A really good Chicken Asian Noodle Bowl, easy to cook and change up the veggies to fit your tastes or what you have on hand. To spice it up a bit add a few drops of Sriracha Sauce if you like

Ingredients
2 stalks celery cut in slices
1 small onion cut in chunks
2 cups brocolli
1 cup mushrooms sliced
1 cup carrots sliced(precooked or frozen)
1/3 cup warm water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon Chinese five-spice powder
1 teaspoon grated orange peel
2 tablespoons olive oil
1 1/2 pounds skinless, boneless chicken breast halves, cubed


Directions
In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined. Stir in chicken and let sit 30 minutes to marinate.
Remove chicken and save marinate.
Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Next add onions, garlic, carrots, celery cook 5-8 minutes.
Pour the sauce mixture over the chicken and veggies, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
While the chicken and sauce are simmering, bring the water to a boil in a saucepan over high heat, add noodles and cook for 6 minutes or until al dente
Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time.  Lastly add the broccoli and mushrooms and let cook for about 5 minutes to thicken, then stir in noodles and serve sprinkled with green onions.