Chicken Broccoli Orientale

Course : Chicken
Serves: 4
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1 tablespoon vegetable oil
1 pound chicken breasts or thighs -- skinless, boneless cut into strips
1 small onion -- diced
1 medium green or sweet red pepper -- medium, cut 1-inch
1 can cream of broccoli soup -- campbells condensed
10 3/4 ounces can
3 tablespoons water
1 tablespoon soy sauce
2 packages chicken ramen noodle soup -- campbells or ramen
3 ounces packages

Preparation / 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.

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