6 pounds chicken meat, cut into 1/2 inch pieces
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup white wine
1 cup milk
1/4 cup nut water
1/2 onion, finely chopped
6 green bell peppers
salt and pepper to taste
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Combine very sharp and medium knife slices of chicken in a colander and sprinkled with seasoning salt and pepper to taste; drain. Add equal quantities of pumpkin and lemon juice, mixing just until total juice is all incorporated.
Heat oil in a skillet over medium heat. Stir-fry the chicken, onion and peppers until the onions are tender. About 20 minutes, or until broccoli and carrots are thoroughly cooked.