3 whole chicken breasts, skinned & boned
1/2 tsp. garlic powder
3 tbsp. oil, divided
2 tbsp. soy sauce, divided
3 tbsp. cornstarch, divided
1/2 tsp. salt
1/4 tsp. pepper
Hot cooked rice
3 green peppers, cut into 1" pieces
1 c. diagonally sliced celery
8 green onions, chopped
2 carrots, sliced thin
1/4 tsp. sugar
1/8 tsp. ground ginger
1 c. chicken bouillon
3 tomatoes, peeled, cut into 8ths

Cut chicken breasts into 1 inch pieces. Combine garlic powder, 1 tablespoon oil, 1 tablespoon soy sauce, 1 teaspoon cornstarch, salt, pepper and chicken; mix well. Set aside, let stand 20-30 minutes.

Pour remaining oil in wok or skillet, heat. Add pepper, onions, carrots and celery; stir fry 4 minutes. Remove vegetables and add chicken. Cook about 4 minutes. Add vegetables.

Combine remaining soy sauce, cornstarch, sugar and ginger to bouillon. Mix and pour over chicken and vegetables. Cook on low until thickened. Serve over rice.