Chicken Broccoli Orientale
Submitted by starjohn
Stir-fried chicken breast with onion and green pepper in a creamy broccoli-soy sauce, served over seasoned ramen noodles. A fast 30-minute weeknight dinner using pantry staples.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minGot ramen noodles and a can of cream of broccoli soup? Then you’re about 30 minutes away from a satisfying stir-fry dinner.
Chicken breast gets a quick sear in a hot skillet or wok, then onion and green pepper go in until they’re still snappy and bright.
The sauce is the clever part: cream of broccoli soup thinned with a splash of water and soy sauce makes a creamy, savoury coating without any fuss.
Pile it all over those seasoned ramen noodles and dinner is done. This is dorm-room ingenuity leveled up into a legit weeknight meal.
Kitchen Tips
- Stir-fry the chicken in two batches so it browns instead of steams. Overcrowding the pan traps moisture and gives you grey, rubbery chicken.
- Keep the vegetables tender-crisp. They should still have some bite when you pull them off the heat.
- Use the ramen seasoning packets for extra flavour in the noodles, but drain off most of the cooking liquid so they don’t get waterlogged.
Ingredients
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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