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| 1 Esslöffel | vegetable oil |
| 1 x ca. 450 g | Chicken breasts or thighs skinless, boneless cut into strips |
| 1 | Small onion; diced |
| 1 | Green or sweet red pepper medium, cut 1-inch squares |
| 1 Dose | Cream of broccoli soup Campbell's condensed 10-3/4 ounce can |
| 3 Esslöffel | water |
| 1 Esslöffel | soy sauce |
| 2 Packung | Chicken ramen noodle soup Campbell's or Ramen Pride 3 ounce packages |
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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.
Reader's Digest.
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