8 fryer chicken thighs, skinned, boned, cut up
1/4 c. cornstarch
1/4 c. cooking oil
1/8 tsp. garlic powder
4 oz. can water chestnuts, drained, sliced
4 oz. can mushrooms, drained
1 bunch green onions, coarsely chopped
1 c. slant-cut green celery
1 tsp. accent
1/4 c. soy sauce
2 c. finely chopped lettuce

Roll chicken in cornstarch. Heat oil in fry pan or wok over high heat. Add chicken chunks and quickly brown. Sprinkle with garlic powder. Add tomato, water chestnuts, onions and celery. Stir. Sprinkle with accent. Add soy sauce, stir. Cover, reduce heat to simmer and cook 5 minutes. Lightly toss chicken-vegetable mix with lettuce. Serve hot over rice.

You can use any chicken pieces. It is easier to get meat off thighs - particularly if they are partially frozen. Serves 6 to 8.