Chicken Broccoli Orientale
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | pound |
chicken breasts
|
|
| 1 | each |
onions
diced |
|
| 1 | each |
black pepper
|
*
|
| 1 | can |
soup, cream of broccoli
|
*
|
| 3 | tablespoons |
water
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 2 | packages |
soup, ramen noodles
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 453.6 | g |
chicken breasts
|
|
| 1 | each |
onions
diced |
|
| 1 | each |
black pepper
|
*
|
| 1 | can |
soup, cream of broccoli
|
*
|
| 45 | ml |
water
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 2 | packages |
soup, ramen noodles
|
* |
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.
