1 1/2 c. coarsely chopped green pepper
3/4 c. thinly sliced onions
3 tbsp. salad oil
1/4 c. cornstarch
2 c. chicken stock
3 tbsp. soy sauce
2 c. slivered cooked chicken
3 ripe tomatoes, cut in thin wedges
4 servings hot prepared Minute rice

Cook green pepper and onions in heated oil in covered skillet over low heat until tender, but not browned. Blend cornstarch with a 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 just to heat. Serve over rice. Makes 4 to 6 servings.