1 c. chicken broth
2 tbsp. cornstarch
3 tbsp. soy sauce
2 chicken breasts
1/2 tsp. garlic salt
1 tsp. paprika
1/4 c. chicken broth or water
1 lg. onion, sliced thinly
2 med. bell peppers, sliced thinly
3 stalks celery, sliced diagonally
3 lg. fresh tomatoes, cut in eighths
3 c. hot cooked brown rice (1 c. uncooked)

Mix 1/2 cup broth with cornstarch and soy sauce. Skin and bone chicken breasts. Cut meat into thin strips. Sprinkle with seasonings. Prepare vegetables as directed.

Heat wok to hot and saute chicken in chicken broth or water for 2 minutes. Add onion, green peppers, celery, and 1/2 cup broth. Stir- fry for 3 minutes. Cover and steam 2 minutes. Stir cornstarch mix into chicken and vegetables. Add tomatoes. Cook and stir 2 more minutes. Serve immediately over hot rice. Serves 6.