1 1/2 c. green pepper, coarsely chopped
3/4 c. onions, thinly sliced
3 tbsp. salad oil
1/2 c. cornstarch
2 c. chicken stock
3 tbsp. soy sauce
2 c. cooked chicken, cut into sm. pieces
2-3 tomatoes, cut into wedges

Prepare rice. With medium heat, saute green pepper and onions in salad oil until tender, but not browned. Blend cornstarch with small amount of 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 tomatoes and cook until heated. Serve over rice.