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Source: America's Favorite Food Associations

Hot Chinese Chicken Salad
What a great way to spice up your salad!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
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8 broiler-fryer chicken thighs, skinned, boned, cut into 1-inch chunks
1/4 cup cornstarch
1/4 cup corn oil
1 large tomato, cut into chunks
1 can (4 ounces) water chestnuts, drained,sliced
1 can (4 ounces) mushrooms, drained
1 cup green onion, coarsely chopped
1 cup celery, slant sliced
1 teaspoon flavor enhancer
1/8 teaspoon garlic powder
1/4 cup soy sauce
2 cups iceberg lettuce, finely shredded




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. 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 frypan.





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