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Directions: In 10-inch skillet or wok over medium-high heat, in hot oil, stir-fry
half the chicken until browned, stirring occasionally. Remove; set
aside. Repeat with remaining chicken. In same skillet stir-fry onion
and green pepper until tender-crisp, stirring occasionally. Reduce
heat to low. Stir in reserved chicken, broccoli soup, water and soy.
Heat through, stirring occasionally. Meanwhile, cook noodles
according to package directions. Add seasoning packets; drain off
most of liquid. Spoon chicken mixture over noodles. Serve with
additional soy if desired.
| Ingredients:
1 Tablespoon(s) Vegetable oil
1 Pound(s) Chicken breasts
1 small Onion
1 medium Green or sweet red pepper
1 Can(s) Cream of broccoli soup
3 Tablespoon(s) Water
1 Tablespoon(s) Soy sauce
2 Package(s) Chicken ramen noodle soup |
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