1 tbsp. vegetable oil
1 lb. boneless, skinless chicken thighs or breasts, cut up
1 sm. onion, cut into 1 inch squares
1 med. green pepper, cut into 1 inch squares
1 red pepper (sweet), cut into 1 inch squares
1 can Campbells cream of broccoli soup
8 tbsp. water
1 tbsp. teriyaki sauce

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 5 minutes or until vegetables are tender-crisp. Stir in soup, water and teriyaki sauce. Heat to boiling. Reduce heat to low. Cover; simmer 5 minutes or until vegetables are tender. Serve over hot rice.