|Source||Bev Rhodes (1978)|
Roll chicken in cornstarch. In skillet, heat small amount of oil over medium-high heat. Add chicken; quickly brown. Sprinkle with garlic powder. Add 1 can chicken broth. Simmer while preparing vegetables. Add next 5 ingredients. Stir in soy sauce. Cover; reduce heat and cook 5 minutes, or until vegetables are tender crisp. Lightly toss with lettuce, if desired. Serve hot with rice.