Chicken Broccoli Orientale

1 Tbs oil
1 pound boneless, skinless chicken thighs or breasts, cut in strips
1 small onion, cut into 1” squares
1 medium green or red pepper, cut into 1” squares
1 can cream of broccoli soup
3 Tbs water
1 Tbs soy sauce
 
In 10-inch skillet over medium-high heat, in hot oil, cook chicken, ½ at a time, until browned.  Add onion and peppers.  Cook 5 minutes or until vegetables are tender-crisp.  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 hot, cooked rice.  Serves 4.