Ingredients

1 tablespoon oil

1 pound boneless, skinless chicken thighs or breasts, cut into strips

1 small onion, cut into strips

1 medium green or sweet red pepper, cut into 1 inch squares

1 can (10 3/4 ounce) cream of broccoli soup

3 Tablespoon water

1 Tablespoon soy sauce

Hot cooked rice

Preparation

  1. In a 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.
  2. 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.