Chicken-In-A-Garden

• 3 boneless chicken breasts, skinned and cut in strips
• 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
• 3 green peppers, cut in pieces
• 1 c. sliced celery (1-inch)
• 8 scallions, cut in 1-inch
• 1 (6 oz.) pkg. frozen Chinese peas
• 1/4 tsp. sugar
• 1/8 tsp. ground ginger
• 3/4 c. chicken bouillon
• 3 medium tomatoes, cut in eighths
• hot cooked rice

1. Combine garlic powder, 1 tablespoon oil, 1 tablespoon soy sauce, 1 tablespoon cornstarch, salt, pepper and chicken; mix well and let set 20 minutes.
2. Pour remaining oil in wok; add green peppers and cook 4 minutes.
3. Add celery, scallions and thawed pea pods; stir-fry 2 minutes.
4. Remove vegetables and set aside.
5. Add chicken to wok and stir-fry 3 minutes; add stir-fried vegetables, tomatoes and cooked bouillon mixture.
6. Stir-fry over low heat (225u0b0) for 3 minutes or until thickened and bubbly.
7. Serve over hot cooked rice.

chicken breasts, garlic powder, oil, soy sauce, cornstarch, salt, pepper, green peppers, celery, scallions, frozen chinese peas, sugar, ground ginger, chicken bouillon, tomatoes, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=340537 (may not work)