1/4 c. oil
1/4 c. flour
1 green pepper, chopped
1 med. onion, chopped
2 c. or more cooked chicken, chopped
1 (28 oz.) can tomatoes, undrained and chopped
1 (2 oz.) can sliced mushrooms, drained
2 tbsp. chopped fresh parsley
2 tsp. Worcestershire sauce
2-3 cloves garlic, minced
1 tsp. soy sauce
1 tsp. sugar
1/2 tsp. pepper
3-4 dashes hot sauce

Heat oil in skillet over a high heat; stir in flour. Cook, stirring constantly, about 5 minutes or until mixture is the color of a copper penny. Reduce heat; add green pepper and onion and cook until tender, about 10-15 minutes. Stir occasionally. Add chicken and remaining ingredients. Cover and simmer 20 minutes. Serve over hot cooked rice.