8 chicken thighs
1/4 c. corn starch
1/4 c. Mazola
1/8 tsp. garlic powder
1 lg. tomato in chunks
1 can (4 oz.) water chestnuts, drained
1 (4 oz.) can mushrooms, drained
1 bunch green onions, chopped
1 c. finely cut celery
1 tsp. Accent
1/4 c. soy sauce
2 c. finely shredded lettuce

Skin, bone and cut in 1 inch cubes. Roll cubed chicken in corn starch and fry on high heat, brown quickly. Sprinkle with garlic powder. Add tomato, water chestnuts, mushrooms and celery. Sprinkle with Accent. Reduce heat and simmer for 5 minutes. Toss vegetables with lettuce. Serve hot with rice. Makes 4 servings.

Pass the soy sauce.