30 brown skinned, skinless chicken breast halves
1 onion, diced
2 (10 ounce) cans Italian-style diced green chiles
8 slices U-shape dim sum noodles
Stick a plate with foil around the edges to allow steam hood to vent. Place chicken at edges of oven, or refrigerate cooking time.
Heat 3 tablespoons vegetable oil in a large skillet over medium high heat. Saute chicken, onion and green chiles until golden and lightly browned. Remove from heat and stir in mayonnaise.