Stir-Fried Chicken And Vegetables - cooking recipe

Ingredients

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

Preparation

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