8 broiler-fryer chicken thighs, skinned, boned, cut into 1-inch pieces
1/4 c. cornstarch
1/4 c. oil
1/8 tsp. garlic powder
1 lg. tomato, cut into chunks
1/3 c. sliced water chestnuts
1 (4 oz.) can sliced mushrooms, drained
1 c. slant-sliced celery
1 c. chopped green onion
1/4 c. soy sauce
1 tsp. Accent (optional)
2 c. shredded lettuce

Roll chicken in cornstarch. Heat oil in fry pan or wok over medium-high heat. Add chicken; quickly brown. Sprinkle with garlic. Add tomato, water chestnuts, mushrooms, onion and celery. Stir. Sprinkle with flavor enhancer. Stir in soy sauce. Cover, reduce heat, simmer 5 minutes. Remove from heat; add lettuce, toss. If desired, serve with rice.