| 1 lb. Chicken thighs, skinned and boned |
| 1 tbsp. cooking oil |
| 1 sm. Onion, chopped |
| 1 green pepper, chopped |
| 1-10 1/2 oz. can Cream of Broccoli soup |
| 3 tbsp. water |
| 1 tbsp. soy sauce |
| 2 c. cooked rice |
| Cook chicken in hot oil until brown. Add onions and pepper. Cook until vegetables are tender. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover and simmer for 5 minutes. Serve over bed of cooked rice. |