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

Prepare rice as directed; keep warm. Meanwhile, cook peppers and onion in heated oil in covered skillet until tender but not brown. 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 just until heated. Serve over rice.