6 chicken breast halves, skinned, boned, cut into 1 inch pieces
3 tbsp. peanut or vegetable oil, divided
2 tbsp. soy sauce, divided
3 tbsp. cornstarch, divided
1/2 tsp. garlic powder
1/4 tsp. pepper
3 green peppers, cut into 1 inch pieces
1 c. sliced celery, 1 inch pieces
8 scallions, cut into 1/2 inch slices
6 oz. pkg. frozen snow pea pods, thawed and drained
3/4 c. water
1/8 tsp. ground ginger
Hot cooked rice
3/4 tsp. chicken bouillon granules
3 med. tomatoes, peeled and cut in pieces

Combine chicken, 1 tablespoon oil, 1 tablespoon soy sauce, 1 1/2 teaspoons cornstarch, garlic powder and pepper; stir well and let stand 20 minutes. Pour remaining 2 tablespoons oil around top of preheated wok or in medium electric fry pan. Cook on high (325 degrees) for 2 minutes. Add green peppers; stir fry for 4 minutes. Add celery, scallions and pea pods; stir fry 2 minutes.

Remove vegetables; set aside. Combine remaining soy sauce and cornstarch; stir in water, bouillon granules and ginger; set aside. Add chicken to wok; stir-fry for 3 minutes. Add stir-fried vegetables, tomatoes, bouillon mixture; stir-fry over low heat (225 degrees) for 3 minutes or until it thickens and turns bubbly. Serve over rice. Yields 6 servings.