2 whole chicken breasts, boned, skinned and cut in cubes
1/4 c. cornstarch
1/4 c. corn oil
1/4 tsp. garlic powder
1/2 lb. fresh mushrooms, cut in quarters
3 green onions. sliced
1 c. celery, thinly sliced on the diagonal
1/4 c. soy sauce
1 lg. ripe tomatoes, cut into wedges
2 c. shredded lettuce
3 c. hot cooked rice or Chinese noodles

1. Roll chicken cubes in cornstarch. Heat oil in a wok or a large heavy skillet over medium-high heat.

2. Stir-fry chicken cubes in hot oil until brown all over. Sprinkle with garlic powder. Add mushrooms, green onions, and celery. Toss to mix well.

3. Add soy sauce. Cover and cook 3-4 minutes or until vegetables are tender- crisp. Add tomatoes and toss to combine. Just before serving, toss with shredded lettuce. Serve over hot rice or Chinese noodles. Use extra soy sauce, if desired.