1 tbsp. vegetable oil
1 lb. boneless, skinless chicken thighs, cut into strips
1 sm. onion, cut into 1" sq.
1 med. green or sweet red pepper, cut into 1" sq.
1 can cream of broccoli soup
3 tbsp. water
1 tbsp. soy sauce
Hot cooked rice

In skillet, in hot oil, cook chicken, 1/2 at a time, until browned. Add onion and pepper. Cook until tender crisp. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover, simmer 5 minutes or until vegetables are tender. Serve over hot rice. Serves 4.