8 chicken thighs, skinned, boned & cut into 1" pieces
1/4 c. cornstarch
1/4 c. salad oil
1/8 tsp. garlic powder
1 lg. tomato, cut into chunks
1/3 c. sliced water chestnuts
1 (4 oz.) can sliced mushrooms, drained
1 c. slant sliced celery
1 c. coarsely chopped green onions
1/4 c. soy sauce
1 tsp. Accent
2 c. shredded iceberg lettuce

Roll chicken in cornstarch. Heat oil in large fry pan or wok over medium-high heat. Add chicken, quickly brown. Sprinkle with garlic. Add tomatoes, water chestnuts, mushrooms, onions and celery. Stir. Sprinkle with Accent. Stir in soy sauce. Cover; reduce heat. Simmer for 5 minutes. Remove from heat. Add lettuce. Toss. If desired serve with rice. Makes 4 servings. Lettuce can be put in serving dish and then toss just before serving.