Chicken With Rice - cooking recipe

Ingredients

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

Preparation

Cook peppers and onions in oil on low heat until tender, not brown.
Blend cornstarch with small amount of stock and soy sauce. Gently stir chicken and stock into vegetables.
Cook and stir until clear and thickened.
Add tomatoes and continue cooking at medium heat until tomatoes blend and are hot.
Serve over hot rice.
Makes 4 to 6 servings.