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Kair-Gai-Pen

5 or 6 lbs chicken breasts
4 tablespoons cornstarch
2 tablespoons soy sauce
2 cups chicken broth
2 green peppers
3 or 4 fresh tomatoes
cooking oil (enough to cover bottom of heavy frying pan)
2 cups cooked rice

Cook chicken in boiling salted water until just tender (try not to
overcook). Cool chicken and remove the meat in small strips. Heat
oil in frying pan and add green peppers (cut in strips). Cook
peppers with lid on until tender.

Add chicken to frying pan with green peppers (add salt and pepper
to taste).

Dissolve corn starch in a little of the chicken broth. Add the
remaining broth to the chicken & green peppers and bring to a slow
boil.

Slowly blend in the reserved corn starch/broth mixture with the
chicken and green peppers, add soy sauce and stir until it thickens.

Cut tomatoes and and add to mixture and cook just long enough until
tomatoes are heated thru.

Pour over rice.

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