Hot chinese chicken salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Chicken thighs without skin | |
| ; cut in 1 inch chunks | ||
| ¼ | cup | Cornstarch |
| ¼ | cup | Corn oil |
| ⅛ | teaspoon | Garlic powder |
| 1 | large | Tomato; cut in chunks |
| 4 | ounces | Water chestnuts; drained and |
| 4 | ounces | Sliced mushrooms; drained |
| 1 | bunch | Green onions; coarsely chopp |
| 1 | cup | Celery; sliced on diagonal |
| 1 | teaspoon | Accent seasoning mix |
| ¼ | cup | Soy sauce |
| 2 | cups | Iceberg lettuce; finely shre |
Directions
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