1 tbsp. vegetable oil
1 lb. chicken thighs or breasts, boneless, skinless, cut into strips
1 sm. onion
1 can cream of broccoli soup
3 tbsp. water
1 tbsp. soy sauce
Hot cooked rice
1 med. green or red pepper

In 10 inch skillet over medium high heat, in hot oil, cook chicken, 1/2 at a time until browned. Add onion and peppers. Cook 5 minutes or until vegetables are tender crisp. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover and simmer 5 minutes or until vegetables are tender. Serve over rice.