2 lbs. choice chicken pieces
1 tsp. each garlic salt and paprika
1/4 tsp. pepper
2 tbsp. vegetable oil
1 lg. onion, sliced
1 1/2 lg. green peppers, cut in thin strips
1 c. diced celery
1 1/4 c. chicken broth
2 tbsp. cornstarch
3 tbsp. soy sauce
2 lg. fresh tomatoes, cut in eighths
3 c. hot cooked rice

Remove skin and bones from chicken; cut meat in thin strips. Sprinkle with seasonings. Saute chicken in oil 1-2 minutes. Add onion, green peppers, celery, and 1/2 cup broth. Cover; steam 2 minutes.

Blend remaining broth with cornstarch and stir 2 minutes or until sauce is slightly thickened. Serve over beds of fluffy rice. Yields 6 servings.