Stir-Fried Chicken And Vegetables

• 2 lb. chicken breasts, skinned, deboned and cut into thin strips
• 1 tsp. paprika
• 1 tsp. garlic salt
• 1/4 tsp. pepper
• 2 Tbsp. hot salad oil
• 1 large onion, thinly sliced
• 1 1/2 large green peppers, cut into thin strips
• 1/2 c. sliced celery
• 1 1/4 c. chicken broth, divided
• 2 Tbsp. cornstarch
• 3 Tbsp. soy sauce
• 2 large tomatoes, cut in wedges
• hot cooked rice

1. Season chicken with paprika, garlic salt and pepper.
2. Saute in oil 1 minute.
3. Add onion, green pepper, celery and 1/2 cup chicken broth.
4. Cover.
5. Cook 1 1/2 minutes.
6. Combine 3/4 cup chicken broth, cornstarch and soy sauce.
7. Mix well.
8. Add broth mixture to skillet, stirring well.
9. Add tomatoes.
10. Cook 1 minute or until sauce thickens.
11. Serve over cooked rice.

chicken breasts, paprika, garlic salt, pepper, hot salad oil, onion, green peppers, celery, chicken broth, cornstarch, soy sauce, tomatoes, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=801947 (may not work)