1 tb Vegetable oil

      1 lb 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 cn Cream of broccoli soup

           - Campbell's condensed
           - 10-3/4 ounce can
      3 tb Water

      1 tb Soy sauce

      2 pk Chicken ramen noodle soup

           - Campbell's or Ramen Pride
           - 3 ounce packages
  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.