8 chicken thighs, skinned, boned and cut into 1 inch pieces
1/4 c. cornstarch
1/4 c. cooking oil
1 lg. tomato, cut in 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
2 c. iceberg lettuce, chopped
Garlic powder

Roll chicken in cornstarch. Heat oil in wok over medium high heat. Add chicken, quickly browning it and sprinkle with garlic powder. Add the tomato, water chestnuts, mushrooms, green onions and celery. Stir. Stir in soy sauce. Cover and reduce heat, simmering for 5 minutes.

Remove from heat, add lettuce and toss. NOTE: Could add chow mein noodles for crunchy topping. NOTE: Could use as a topping for rice - forget the lettuce.