3 whole chicken breasts
3 sm. green peppers
1 lb. sm. onions, peeled
1 can (10 3/4 oz.) condensed chicken broth, undiluted
1/2 c. water
2 tbsp. cornstarch
2 tbsp. soy sauce
6 tbsp. vegetable oil
1 clove garlic, crushed
1 lg. can chow mein noodles

NOTE: Less oil is needed if wok is used.

Rinse chicken, skin and bone. Cut chicken into chunks; cut peppers in half; remove seeds and membranes; cut into strips. Cut onion into narrow wedges.

Combine chicken broth, water, cornstarch and soy sauce in small bowl. Heat 2 tablespoons oil in Dutch oven over high heat. Add peppers, onions, and garlic. Cook 2 minutes, stirring quickly and constantly with slotted spoon. Remove vegetables to bowl.

Heat 2 more tablespoons oil in pan. Add half the chicken. Cook 5 minutes or until lightly browned, stirring constantly. Remove to vegetable bowl. Add remaining chicken and vegetables to pan. Stir broth mixture; add to chicken in pan. Bring to a boil, stirring constantly. Spoon over canned noodles on platter. Serve with rice.