2 stalks celery, sliced
2 lg. carrots, sliced
1 green pepper, cut into strips
3/4 c. flour
2 cloves garlic, minced
1 egg, beaten
1/2 tsp. ginger
5/8 tsp. salt
3/4 tsp. pepper
4 chicken breast fillets
1 c. oil
1 1/2 c. water
1 c. packed brown sugar
1 c. vinegar
1 (16 oz.) can tomatoes
1 c. water
1/2 c. cornstarch
1/8 tsp. salt

Cook vegetables in small amount of water in saucepan, until tender crisp. Drain and set aside. Combine flour, garlic, egg, ginger, salt and pepper in bowl; mix well. Pound chicken fillets with meat mallet. Cut into strips. Dip into batter, coating well. Brown lightly in hot oil in large skillet. Drain on paper towels. Bring 1 1/2 cups water to a boil in Dutch oven. Stir in brown sugar. Cook for 1 minute. Add vinegar and tomatoes. Bring to a boil again. Stir in mixture of cornstarch and remaining 1 cup water, gradually. Cook for 3 minutes, stirring constantly. Add chicken, vegetables and 1/8 teaspoon salt. Cook until heated through. Serve over cooked rice. Yield: 12 servings.