Vermicelli noodles
1/2 lb. boneless chicken breasts, sliced
2/3 c. diagonally sliced carrots
1/2 c. broccoli flowerets
1 med. onion, sliced
2 env. Lipton cream of chicken soup
1 c. hot water
3 tbsp. vegetable oil

Heat oil to 420 degrees in electric fry pan or wok.

Cook chicken and vegetables, stirring constantly, 5 minutes or until chicken is almost done.

Blend water and soup and add to chicken mixture.

Bring to a boil, then simmer, stirring occasionally, 5 minutes, or until sauce thickens.

Serve over hot vermicelli noodles. Serves 4.