8 chicken thighs, skinned, boned & cut into 1" chunks
1/4 c. cornstarch
1 can (4 oz.) sliced mushrooms, drained
1 bunch green onions, chopped
1/4 c. Mazola corn oil
1 c. celery, cut into sm. pieces
1/8 tsp. garlic powder
1 tsp. Accent
1 lg. tomatoes, cut into chunks
1/4 c. soy sauce
1 can (4 oz.) water chestnuts, drained & sliced
2 c. finely shredded lettuce

Roll chicken in cornstarch. Heat Mazola corn oil in frying pan. Add chicken chunks and brown quickly. Sprinkle with garlic powder. Add tomatoes, water chestnuts, mushrooms, onions and celery. Stir. Sprinkle with Accent and soy sauce. Stir. Cover reduce heat to simmer and cook 5 minutes. Tightly toss chicken vegetables mixture with lettuce. (Serve with rice.)