2 lbs chicken

1 tsp garlic powder
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon pepper
1 onion
2 sliced green peppers
1 Cup celery
½ Cup water
1 chicken bullion cube
½ Cup cold water
2 Tbl. cornstarch
3 Tbl. soy sauce
2 sliced tomatoes

Boil chicken at a high boil for 30 minutes. Combine in separate pan heat ingredients listed in order up to bullion. Add skinned and boned chicken pieces. Cover and simmer. Blend cold water with cornstarch and soy sauce in teacup. Stir into chicken mixture. Add tomatoes and cook for 2 minutes more or until thickened slightly. Serve over rice.