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

Skin and bone chicken. Cut meat in thin strips. Sprinkle with seasonings. Saute chicken in oil 1 to 2 minutes. Add onion, green peppers, celery and broth. Cover; steam 2 minutes. Blend cornstarch and soy sauce. Stir into chicken mixture. Add tomatoes; cook and stir 2 minutes or until sauce is slightly thickened. Serve over beds of fluffy rice.