2 lbs. cooked chicken breasts or thigh
1 tsp. garlic salt
1/4 tbsp. paprika
1/4 tbsp. black pepper
1/4 c. vegetable oil
1/4 lb. onions
1/4 lb. peppers
1/4 lb. celery
1 1/4 c. chicken broth
1/8 c. cornstarch
1/4 c. soy sauce
2 tomatoes cut in 8
Rice

Remove skin and bones from chicken. Cut meat in thin strips. Season with garlic salt, paprika and pepper. Saute chicken in oil 2 to 3 minutes until tender. Add onions, green peppers, celery and 1 cup chicken broth. Cover and steam for 2 to 3 minutes. Blend remaining broth with cornstarch and soy sauce. Stir into chicken mixture. Add tomatoes. Cook and stir 2 or 3 minutes until sauce is slightly thickened. Serve chicken mixture over a bed of rice.