CHICKEN BROCCOLI ORIENTALE 
1 tbsp. vegetable oil
1 lb. boneless skinless chicken thighs, cut into strips
1 sm. onion, cut in 1 inch squares
1 med. red or green pepper, cut into 1 inch squares
1 can cream of broccoli soup
3 tbsp. water
1 tbsp. soy sauce
Hot cooked rice

In skillet, in hot oil, cook chicken, half 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 rice. 4 servings.

 

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