Hot Chinese Chicken Salad
chicken, chinese, salads
8 chicken thighs without skin
1 ; cut in 1 inch chunks
1/4 cup cornstarch
1/4 cup corn oil
1/8 teaspoon garlic powder
1 large tomato; cut in chunks
4 oz water chestnuts; drained and
4 oz sliced mushrooms; drained
1 bunch green onions; coarsely chopp
1 cup celery; sliced on diagonal
1 teaspoon accent seasoning mix
1/4 cup soy sauce
2 cup iceberg lettuce; finely shre
Recipe by: "Silver Anniversary Chicken Cookbook" Roll chicken in corn starch. Heat corn oil in fry pan or wok over high heat. Add chicken chunks and quickly brown. Sprinkle with garlic powder.
Add tomato, water chestnuts, mushrooms, onion and celery. Stir. Sprinkle with flavor enhancer. Add soy sauce. Stir. Cover, reduce heat to simmer and cook 5 minutes. Lightly toss chicken-vegetable mix with lettuce. Serve hot with rice.
Recipe by Mrs. Raymond Lutz, Taos New Mexico
Yield: 4 servings