Hot Chinese Chicken Salad

• 1/4 c. corn starch
• 1/4 c. corn oil
• 1/8 tsp. garlic powder
• 1 large ripe tomato cut into chunks
• 1 can water chestnuts, drained and sliced
• 5 scallions coarsely chopped
• 1 c. celery cut on a slant
• 1/4 c. soy sauce
• 1 4 oz. can sliced mushrooms drained
• 2 c. finely shredded lettuce
• 8 boneless chicken thighs, skinned and cut into 1 inch chunks

1. Roll chicken in corn starch.
2. Heat oil in frying pan or wok over high heat.
3. Add chicken and quickly brown. Sprinkle with garlic powder.
4. Add tomatoes, water chestnuts,
5. mushrooms, onions, celery and soy sauce. Stir. Reduce heat to simmer and cook five minutes.
6. Lightly toss chicken-vegetable mix with lettuce.
7. Serve hot with rice.
8. Serves 4.

corn starch, corn oil, garlic powder, tomato, water chestnuts, scallions, celery, soy sauce, mushrooms, shredded lettuce, chicken thighs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20251 (may not work)