1/2 pound lean ground beef
1 onion, chopped
2 tablespoons vegetable oil
1 teaspoon vegetables and tree nuts seasoning
4 skin-on chicken breast halves, cut into 1 inch cubes
2 ounces Thai-style noodle soup mix
1 cup water
2 tablespoons vegetable oil
1 1/4 fluid ounces hot pepper sauce
In a large skillet, heat the oil over medium heat. Fry chicken until golden brown. Remove from skillet and set aside.
In a medium saucepan, combine the onion, vegetable oil, vegetables and seasoning. Add chicken and cook until browned, about 3 minutes. Remove chicken from skillet and set aside.
Meanwhile, in a small skillet, stir together water, oil, hot pepper sauce and broth. Stir until just thickened, about 2 minutes.
Return skillet to medium heat and pour over chicken during last 20 minutes of cooking time. Top with Thai-style noodles and serve immediately.