Hot Chinese Chicken Salad

  • Yield: 4 servings


8-- broiler-fryer chicken thighs, skinned, boned,cut into 1-inch chunks
1/4cup cornstarch
1/4cup corn oil
1large tomato, cut into chunks
1-- (4 ounce) can water chestnuts, drained, sliced
1-- (4 ounce) can mushrooms, drained
1cup coarsely chopped green onion
1cup slant sliced celery
1teaspoon flavor enhancer
1/8teaspoon garlic powder
1/4cup soy sauce
2cups finely shredded iceberg lettuce


  1. In shallow dish place cornstarch.  Add chicken and dredge to coat.  In wok* place oil and heat to medium temperature.  Add chicken and cook, turning, about 3 minutes or until brown.
  2. Add tomato, water chestnuts, mushrooms, onion, celery, flavor enhancer, garlic powder, soy sauce and stir.  Cover and simmer about 5 minutes or until fork can be inserted in chicken with ease.  In bowl place lettuce.  Add chicken and vegetable mixture and toss lightly.  Serve hot with rice.  
*If wok not available, use fry pan.