4 whole chicken breasts, skinned, boned and chunked
1/4 c. cornstarch
1/4 c. oil
1/2 tsp. garlic powder
1 lg. ripe tomato, cut up
4 oz. canned mushrooms
4 oz. sliced water chestnuts
1 bunch garden onions, sliced
1 c. celery, diagonally sliced
1/4 c. soy sauce

Roll chicken chunks in cornstarch; lightly brown in oil. Sprinkle with garlic powder. Add remaining ingredients, cover and simmer 5 minutes. Toss with about 4 cups grated iceberg lettuce. Serve immediately with kaiser rolls or French bread.