1 1/3 c. rice
1 1/2 c. green pepper cut into thin strips
3/4 c. sliced onions
3 tbsp. salad oil
1/4 c. cornstarch
2 c. chicken stock
3 tbsp. soy sauce
2 c. chicken, pre-cooked strips or chunks
3 tomatoes, cut in thin wedges

Saute green pepper, onion in heated oil in covered skillet until tender, not brown. Blend cornstarch with small amount of chicken stock and soy sauce. Gently stir chicken, stock, cornstarch mixture into vegetables. Cook and stir until sauce is clear and thickened. Add tomatoes.

Serve over rice.