1/2 cup soy milk
2 tablespoons vegetable oil
1 (14.5 ounce) can chicken broth
1 (8 ounce) packages spicy chicken noodle soup mix
3 cups water
In a medium bowl, whip soy milk until thick. Add oil, chicken broth and noodle soup mix; mix well. Dip cooked chicken into the mixture, then roll tightly on top of pieces of pasta, turning slightly.
Heat oil in a large skillet over medium heat. Two to three pieces per pan are used. Saute chicken pieces for about 3 minutes on each side or until golden brown, turning once. Transfer chicken to a serving dish.