2 lbs. boneless chicken breasts, skinned
1 tsp. paprika
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
Vegetable cooking spray
1 lg. onion, thinly sliced
1 1/2 lg. green peppers, cut in strips
1/2 c. diagonally sliced carrots
1/2 c. diagonally sliced celery
1 1/4 c. chicken broth, divided
2 tbsp. cornstarch
3 tbsp. soy sauce
2 lg. tomatoes, cut into wedges
4 c. hot cooked rice

Cut chicken into thin strips, sprinkle with paprika, salt, pepper and garlic powder. Coat wok with cooking spray, heat. Add chicken and stir fry 3 to 4 minutes or until lightly browned. Add onion, green pepper, carrots, celery and 1/2 cup chicken broth, cover and cook 1 1/2 minutes.

Combine remaining 3/4 cup chicken broth, cornstarch and soy sauce, stirring until blended. Mix well. Add tomatoes, cook 2 to 3 minutes or until sauce thickens. Serve over rice.