1 tbsp. vegetable oil
1 lb. boneless, skinless chicken thighs or breasts, cut into strips
1 sm. onion, cut into 1-inch squares
1 med. green or sweet red pepper, cut into 1-inch squares
1 (10 3/4 oz.) can cream of broccoli soup
3 tbsp. water
1 tbsp. soy sauce
Hot cooked rice

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 for 5 minutes or until vegetables are tender-crisp. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover, simmer 5 minutes or until vegetables are tender. Serve over rice. Makes 4 servings.