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2 large chicken breasts, skinned and boned
1/4 c. cornstarch
1/4 c. oil
3 to 4 garlic cloves
1/2 lb. mushrooms, sliced
1 can water chestnuts, drained and sliced
1 bunch green onions, including tops cut in 2" lengths
1 c. diagonally sliced celery
1/4 c. soy sauce
1/2 t. accent
2 c. shredded iceberg lettuce
1 c. or 1 jar pimientos, drained and sliced

Cut meat in thin strips. Roll in cornstarch and set aside. Heat oil in large skillet or wok. Add garlic and cook and stir until browned. Add mushrooms, water chestnuts, onions, celery, soy sauce and Accent. Cook until heated through. Add lettuce and pimentos. Toss lightly and serve at once with rice.
Makes 4 servings.