6 chicken thighs, cut up
1/2 c. sliced mushrooms
1 c. slant-sliced celery
1 c. chopped onion
1/4 c. cornstarch
1/4 c. corn oil
1/8 tsp. garlic powder
1 lg. tomato, cut in chunks
1/4 c. soy sauce
1 c. sliced water chestnuts
2 c. shredded lettuce

Roll or shake chicken in cornstarch. Heat oil in large fry pan or wok at medium-high. Cook chicken 15-20 minutes in oil. Sprinkle with garlic while cooking. Add all vegetables. Stir. Stir in soy sauce. Cover and reduce heat. Simmer 5 minutes. Add lettuce; remove from heat and toss and serve at once with rice. 6 servings.