Jenny's Chicken in a Garden

3 whole chicken breasts, skinned, boned, flattened, cut into 1" pieces

3 T. oil

2 T. + 3t. cornstarch, divided

1/4 t. sugar

2 T. + 2 t. cornstarch

3 green peppers, cut into 1" pieces

8 scallions, cut into 1" pieces

3 medium tomatoes, cut into eighths

hot cooked rice

1/2 t. garlic powder

1/2 t. salt

2 T. soy sauce

1/4 t. pepper

1/8 t. ginger

3/4 c. chicken bouillon, cooled

1 c. celery, diagonally cut into 1" pieces

6 oz. box frozen Chinese pea pods, thawed and drained

Mix garlic powder, salt, 1 T. oil, 1 T. soy sauce, 1 t. cornstarch, and 1/4 t. pepper. Add to chicken. Let stand 20 minutes. Combine sugar, ginger, remaining cornstarch, remaining soy sauce, and bouillon. Set aside. Preheat wok, or large skillet. Pour 2 T. oil around top to coat sides. Allow to heat at medium high (325) for 2 minutes. Add green peppers and stir fry for 4 minutes. Add celery, scallions, and pea pods. Stir fry for 2 minutes. Remove vegetables and set aside. Combine remaining soy sauce and cornstarch. Stir in bouillon mixture. Set aside. Add chicken to wok. Stir fry for 3 minutes. Add stir fried vegetables, tomatoes, and bouillon mixture. Stir fry over low heat (225) for 3 minutes or until thickened and bubbly. Serve over rice. Makes 6 servings.