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2 whole chicken breasts,
skinned and boned and cut
in 1-inch pieces
1/4 tsp. garlic powder
1/4 c. cornstarch
1 (8 oz.) can water chestnuts,
drained and sliced
1 bunch green onions, cut in
1/2-inch pieces
1/4 c. oil
1 (10 oz.) pkg. frozen
Chinese-style vegetables,
thawed and drained
1 c. diagonally sliced celery
1/2 medium head cabbage,
1/4 c. soy sauce
hot cooked rice

Combine garlic powder and cornstarch, dredge chicken in
this mixture; set aside. Pour oil around top of preheated wok,
allow to heat at medium high (325 degrees) for 2 minutes. Add chicken
and stir-fry until lightly browned. Add remaining ingredients
except rice; mix well. Cover and reduce heat to low (225 degrees);
cook 10 to 12 minutes or until vegetables are crisp-tender.
Serve over rice. Makes 4 servings.

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