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

In 10-inch skillet, over medium-high heat, in hot oil, cook chicken, 1/2 at a time, until browned. Add onion and peppers. Cook 5 minutes or until vegetables are 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.