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


1. In shallow dish place cornstarch. Add chicken and coat. In wok, place oil over medium heat. Add chicken and cook, turning, about 3 minutes or until brown.
2. Add tomato, water chestnuts, mushrooms, onion, celery, soy sauce, flavor enhancer, garlic powder and stir. Cover and simmer about 5 minutes or until fork can be inserted in chicken with ease and juices run clear. In bowl, place lettuce. Add chicken and vegetable mixture and toss lightly. Serve with hot rice.
A wok is a piece of cooking equipment that is used in Asian cooking. Most have a round bottom and rest on a stand that is placed over a gas burner on the stovetop. They can be used for stir-frying, deep-frying, steaming, braising and stewing. If you do not have a wok a skillet can be substituted in the preparation of the following dish.
Hot Chinese Chicken Salad
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