2 lg. chicken breasts, skinned and boned
1/4 c. cornstarch
1/4 c. oil
3 to 4 cloves garlic, peeled
1/2 lb. mushrooms, sliced
1 (4 oz.) can water chestnuts, drained and sliced
1 bunch green onions including tops, cut in 2-inch pieces
1 c. celery, sliced diagonally
1/4 c. soy sauce
2 c. shredded lettuce
1/2 tsp. monosodium glutamate
1 c. or 2 1/2 oz. jar pimentos, drained and slivered

Cut meat in thin slices. Roll in cornstarch and set aside. Heat oil in large skillet or wok. Add garlic and stir until cooked and browned. Discard garlic. Add chicken to hot garlic oil stir until lightly browned, then add mushrooms, water chestnuts, green onions, celery, monosodium glutamate.

Cook and stir until heated through. Add shredded lettuce and pimentos. Toss lightly. Serve at once with rice. Makes 4 servings.