Chinese Chicken - cooking recipe

Ingredients

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

Preparation

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