1 lb. boned & skinned chicken breasts
3/4 c. water
1 tbsp. cornstarch
2 tsp. chili powder
1 tsp. paprika
3/4 tsp. salt
2 tbsp. oil
1 garlic clove, minced
1 c. onion strips
1 c. green pepper strips
1 c. tomato wedges

Cut chicken into 1/2 inch wide strips, set aside. Combine water, cornstarch, chili powder, paprika and salt; set aside. Heat oil in wok or electric skillet to 375 degrees. Add garlic, chicken and stir fry a few minutes. Remove with slotted spoon and set aside.

Add onion and green pepper, stir fry for 3 minutes. Add tomatoes and chicken, stir fry 2 minutes. Add chili mixture to the chicken, cook until slightly thickened. Serve over rice.