Hot Chinese Chicken Salad

Summary

Yield
4 Servings
SourceBev Rhodes (1978)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

4
chicken breasts (skinned, boned, cut into 1-inch pieces)
1⁄4 c
cornstarch
 
vegetable oil
1 cn
chicken broth (10 3/4-oz can )
1⁄8 t
garlic powder
1
ripe tomato (large, cut into chunks)
1⁄3 c
water chestnuts (sliced)
1 cn
sliced mushrooms (4-oz can, drained)
1 c
green onion (coarsely chopped)
1 c
celery (slant-sliced )
1⁄4 c
soy sauce
1 c
Lettuce (finely shredded, optional)
 
rice

Instructions

Roll chicken in cornstarch. In skillet, heat small amount of oil over medium-high heat. Add chicken; quickly brown. Sprinkle with garlic powder. Add 1 can chicken broth. Simmer while preparing vegetables. Add next 5 ingredients. Stir in soy sauce. Cover; reduce heat and cook 5 minutes, or until vegetables are tender crisp. Lightly toss with lettuce, if desired. Serve hot with rice.