Cooked rice
1 1/2 c. pepper or celery
3/4 c. onions, chopped
3 tbsp. oil
1/4 c. cornstarch
2 c. chicken stock
3 tbsp. soy sauce
2 c. cooked, cut up chicken
Ripe tomato

Cook pepper (or celery) and onion in oil in covered skillet until tender, but not browned. Blend cornstarch with small amount chicken stock; add remaining stock and soy sauce. Gently stir chicken and stock into vegetables. Cook and stir until sauce is clear and thickened. Add tomato (cut into wedges) and cook just until heated. Serve over rice.