Chinese Chicken

• 2 1/2 lb. skinned chicken breast
• 2 packets instant chicken broth
• 1 c. diced celery
• 4 oz. diced onion
• 1 medium green pepper, diced
• 1/8 tsp. garlic powder
• 2 c. cooked rice
• 3 c. water
• 2 Tbsp. soy sauce
• 1 c. sliced fresh mushrooms
• 1 medium tomato, peeled and diced
• 1/8 tsp. each seasoned salt and pepper
• 1 Tbsp. cornstarch

1. Place chicken and water in a covered saucepan; cook over medium heat until tender.
2. Remove chicken, debone and dice. Chill broth, remove congealed fat from broth.
3. Place 2 cups of the broth, chicken and remaining ingredients, except cornstarch and rice in saucepan.
4. Cover and cook over low heat and simmer for 10 minutes.
5. Dissolve cornstarch in remaining 1/4 cup broth.
6. Stir into chicken mixture, continue cooking until thickened.
7. Divide equally into 4 portions.
8. Serve each portion over 1/2 cup hot rice.
9. Makes 4 servings.

chicken, packets instant chicken broth, celery, onion, green pepper, garlic powder, rice, water, soy sauce, mushrooms, tomato, salt, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=768819 (may not work)