2 c. cooked rice
1 1/2 c. coarsely chopped green pepper
3/4 c. thinly sliced onion
3 tbsp. oil
1/4 c. cornstarch
2 c. chicken stock
4 tbsp. soy sauce
2 c. sliced, cooked chicken or turkey
3 ripe tomatoes

Prepare rice, keep warm. Cook pepper and onion in oil until tender in covered skillet over low heat. Blend cornstarch with small amount of stock. Add remaining stock and soy sauce. Gently stir chicken or turkey and stock into vegetables. Cook and stir until sauce is thickened. Add cut up tomatoes and cook until heated. Serve over rice.