2 lbs. chicken pieces
1 tsp. garlic salt
1 tsp. paprika
1/4 tsp. pepper
2 tbsp. oil
1 lg. onion, sliced
1 1/2 lg. green peppers, cut in thin strips
1 c. diagonally sliced celery
1 1/4 c. chicken broth
2 tbsp. cornstarch
3 tbsp. soy sauce
2 lg. tomatoes cut in eights
3 c. hot cooked rice

Remove skin and bones from chicken. Cut meat in thin strips. Sprinkle with seasonings. In large skillet, stir fry chicken in oil one to two minutes. Add onion, green peppers, celery and 1/2 cup broth. Cover, steam two minutes. Stir remaining 3/4 cup broth, cornstarch and soy sauce until blended. Stir into chicken mixture. Add tomatoes, stir fry two minutes or until sauce is slightly thickened. Serve over rice. Makes 6 servings, about 305 calories each.