8 chicken thighs (skinned, boned and cut into chunks)
1/4 c. cornstarch
1/4 c. cooking oil
1/8 tsp. garlic powder
1 lg. ripe tomato (cut into chunks)
1 (4 oz.) can water chestnuts, drained and sliced
1 (4 oz.) can sliced mushrooms
1 bunch green onions, chopped (use tops too)
1 cup sliced celery, cut slanted
1/4 c. soy sauce
2 c. shredded lettuce

Roll chicken in cornstarch. Heat oil in fry pan or wok over high heat. Add chicken chunks and quickly brown, then sprinkle with garlic powder. Add tomato, water chestnuts, mushrooms, onion and celery. Stir. Sprinkle with Accent (if you wish) and add soy sauce.

Stir and cover reducing the heat to simmer. Cook 5 minutes. Lightly toss chicken-vegetable mixture with lettuce. Serve hot with rice.

(New Hope)