1 tablespoon vegetable oil
1 pound boneless chicken breasts, cubed
2 cups broccoli florets
1 cup red or green pepper strips, about 2 inches long
1 can (10 ½ oz) chicken gravy
1 tablespoon soy sauce
1/4 teaspoon ground ginger
4 cups hot cooked rice

Heat oil in skillet.
Add chicken and stir fry until browned.
Remove chicken.
Add broccoli and peppers to skillet and cook until tender crisp.
Return chicken to skillet.
Add gravy, soy sauce, and ginger.
Heat through.
Serve over rice.

4 servings.