Chunky Chicken Stir-Fry

• 1 lb boneless skinless chicken breast
• 1 tablespoon vegetable oil
• 2 teaspoons cornstarch
• 1 (19 ounce) can Campbell's chunky ready to serve vegetable soup
• 2 teaspoons soy sauce
• 1 cup desired frozen vegetables, thawed
• 2 (3 ounce) packagescampbells chicken-flavored ramen noodles, cooked and drained

1. Cut uncooked chicken breasts into strips.
2. In skillet over medium-high heat, stir-fry half of the chicken in hot oiluntil browned, remove and set aside.
3. Repeat with remaining chicken and pour off fat.
4. In same skillet, stir together cornstarch, vegetable soup, and soy sauce til cornstarch is dissolved.
5. Add vegetables.
6. cook and stir til mixture boils and thickens.
7. Add chicken, heat through.
8. Serve over noodles.

chicken breast, vegetable oil, cornstarch, campbells chunky ready, soy sauce, frozen vegetables, ramen noodles

Taken from www.food.com/recipe/chunky-chicken-stir-fry-124229 (may not work)