1 lb. boneless chicken breast
2 tbsp. oil
2 cloves garlic, crushed
2 chicken bouillon cubes
1 c. sliced celery
2 c. frozen green peas (10 oz.)
1 c. tomato sauce (8 oz.)
1/4 c. water
2 tbsp. soy sauce
2 tsp. Worcestershire sauce
1/2 tsp. monosodium glutamate
1/2 tsp. powdered ginger
1 tbsp. sugar
1 tbsp. cornstarch
1/3 c. chopped green onions

In wok or skillet, lightly brown garlic in hot oil. Add and stir fry chicken 1- 2 minutes; push to side of pan. Add bouillon cubes, celery, and green peas; saute 1/2 minute. Mix together tomato sauce, water, soy sauce, Worcestershire, monosodium glutamate, ginger, sugar, and cornstarch. Stir into chicken mixture with green onions. Cover and cook 2-3 minutes. Remove cover; stir. Serve immediately with hot rice. Makes 4 servings.