8 broiler-fryer chicken thigh (3 boneless breast halves can be used instead, cut into thin strips)
1/4 c. cornstarch
1/4 c. oil
1/8 tsp. garlic powder
1 lg. ripe tomato, cut into chunks
1/3 c. sliced water chestnuts
1 (4 oz.) can slices mushrooms or fresh mushrooms
1 c. bean sprouts
1 c. coarsely chopped green onion, both green and white
1 c. celery, sliced on the bias
1/4 c. soy sauce
2-3 c. hot cooked rice

Skin chicken, remove meat from bone and cut into 1 inch dice. Mix chicken pieces with cornstarch. Heat oil in a large skillet or wok. Stir fry chicken quickly to brown. Sprinkle with garlic powder. Stir in vegetables. Sprinkle with soy sauce. Cover and cook 5 minutes. Serve over hot cooked rice. Makes 4 servings.