Chicken and Garden Vegetables

3 pounds fresh chicken, skinned and de-boned
Chicken broth
4 carrots, sliced thin
2 celery stalks, sliced thin
2 sweet bell peppers, cut into strips
1 tomato, chopped
Handful of fresh young snap beans
cup uncooked rice
cup vegetable oil
cup tomato catsup

Cube the chicken meat; set aside.  In large skillet, stir-fry all vegetables except tomato in oil until tender/crisp.  Add rice, catsup, chicken and enough broth to cover.  Cover pan and simmer until rice is cooked through.  Stir in tomato and salt and pepper to taste.  Heat through but don’t overcook. Serves 4-6

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