This recipe for Hot Chinese Chicken Salad was submitted by Fayne Lutz, Taos, NM.

Hot Chinese Chicken Salad

1/4 cup cornstarch

8 boneless, skinless chicken thighs, cut into 1-inch chunks
1/4 cup corn or vegetable 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 teaspoon flavor enhancer
1/8 teaspoon garlic powder
1/4 cup soy sauce
2 cups finely shredded iceberg lettuce

1. In shallow dish place cornstarch. Add chicken and dredge to coat.
2. In wok* place oil and heat to medium temperature. Add chicken and cook, turning, about 3 minutes or until brown.
3. 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.
4. In bowl place lettuce. Add chicken and vegetable mixture and toss lightly. Serve hot with rice.

Makes 4 servings.

*If wok not available, use fry pan.

Recipe provided courtesy of the National Chicken Council. Used with permission.