Hot Chinese Chicken Salad


  • 2 cup finely shredded iceberg lettuce
  • ¼ cup soy sauce
  • 1/8 teaspoon garlic powder
  • 1 teaspoon flavor enhancer
  • 1 cup slant sliced celery
  • 1 cup coarsely chopped green onion
  • 1 (4 ounce) can mushrooms, drained
  • + 5 more ingredients
    • 1 (4 ounce) can water chestnuts, drained, sliced
    • 1 tomato, cut into chunks
    • ¼ cup corn oil
    • ¼ cup cornstarch
    • 8 broiler-fryer chicken thighs, skinned, boned,cut into 1-inch chunks

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 a...

View full recipe at Spry Living


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