3 whole chicken breasts, boneless
1/2 tsp. garlic powder
3 tbsp. peanut oil, divided
2 tbsp. soy sauce, divided
3 tbsp. cornstarch, divided
1/2 tsp. salt
1/4 tsp. pepper
3 green peppers, cut into 1 inch pieces
1 c. diagonally sliced celery
8 scallions, cut into 1/2 inch slices
1 (6 oz.) pkg. Chinese pea pods (thawed and drained)
1/4 tsp. sugar
1/8 tsp. ground ginger
3/4 c. chicken bouillon, cooled
3 med. tomatoes, peeled, cut into eighths
Hot cooked rice

Cut chicken breasts into 1 inch pieces and set aside.

Combine garlic powder, 1 tbsp. oil, 1 tbsp. soy sauce, 1 tsp. cornstarch, salt, pepper and chicken; mix well, and let stand 20 minutes.

Pour remaining oil around top of pre-heated wok, coating sides; allow to heat at 325 degrees (medium high) for 2 minutes. Add green pepper and stir fry 4 minutes. Add celery, scallions and pea pods; stir fry 2 minutes. Remove vegetables from wok and set aside.

Combine remaining soy sauce and cornstarch; stir in sugar, ginger and chicken bouillon. Set mixture aside.

Add chicken to wok and stir fry 3 minutes; add stir fry vegetables, tomatoes and bouillon mixture. Stir fry over low heat (225 degrees) for 3 minutes or until thickened and bubbly. Serve over hot cooked rice. Yield: 6 servings.