CHICKEN CANTONESE

This is not a sweet/sour type of Chinese cooking. It is mild in flavor (not hot or spicy), and is a long time particular favorite because of the tomatoes. I personally use arrowroot rather than cornstarch. It costs more, but corn and corn bi-products can be a feeder of cancer. Broth should not be canned type unless you can find some that has no added salt. We save our broth or make it from boiling chicken skins as that is the only sure way to know what you are getting. Just like chicken in general, it is hard to find stuff in the store that is not pumped full of preservatives, antibiotics, etc... You don't need more drugs in your system to fight with your immune system.

Soy sauce is another of those things that typically found in most grocery stores is full of sugar. You will need to journey to an oriental grocery to find a high quality soy sauce that is not sugar or preservative laden. It's worth the trip.

1 # Chicken, skinned and boned (You can eliminate meat from this meal with no hardship)

1 tsp granulated garlic ( 4 cloves fresh garlic, fine chopped)

1 tsp paprika

2 tbs olive oil

2 or 3 large green peppers (red/yellow/purple), cut in strips

1 - 1/2 cups diagonally cut celery

1 ¼ cup chicken broth (can substitute water)

2 tbs corn starch (or arrowroot) suspended in ½ cup water

3 tbs soy sauce

2 or 3 large tomatoes cut in wedges

Cut meat either in thin strips or bite sized chunks and sprinkle with seasonings.

Saute’ chicken in oil 3 minutes.

Add onions, peppers, and celery and stir fry for 3 to 5 minutes.

Add broth (or water) and soy sauce, cover and cook for 3 minutes.

Mix cornstarch and water and stir into chicken and vegetable mixture.

Add tomatoes and stir for 2 to 3 minutes. Note: Tomatoes are one of those rare things that can actually improve the available nutrients through cooking.