1 lb. chicken breast (skinless), cut into strips
1 (10 oz.) pkg. mushrooms, quartered
1 bunch scallions, chopped
2 tbsp. olive oil
1 tbsp. paprika
2 tsp. garlic powder
1/2 tsp. celery salt
1 tsp. onion powder
1/4 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. red pepper
1 env. chicken bouillon
1 tbsp. cornstarch
2 tbsp. parsley

Saute chicken in olive oil in wok or skillet. Mix together paprika, onion and garlic powders, celery salt, mustard, salt and pepper. Add all to skillet. Continue to cook 1 minute. In smaller bowl, add bouillon to 1 cup hot water. Stir in cornstarch. Mix well. Add to chicken. Cook until thickened. Add mushrooms and scallions. Cook 1 minute. Stir in parsley. Serve over rice.

Excellent one dish meal!