In a skillet heat the oil and add the bell peppers and onions. Cover and
cook over low heat until tender but not brown. Blend the cornstarch with a
little bit of chicken stock. Add the remaining stock and the soy sauce.
Gently stir the shredded chicken and the stock mixture into the peppers and
onions. Cook, stir ng constantly, until sauce is clear and thickened. Add
the tomatoes and stir just long enough to heat tomatoes, but not cook them.
Serve over hot rice.
Recipe by: patsy
Posted to Bakery-Shoppe Digest V1 #217 by "Lewis'"
<lewises@flatoday.infi.net> on Sep 3, 1997
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