Hot Chinese Chicken Salad

• 8 chicken thighs, skinned, boned and cut in 1-inch pieces
• 1/4 c. cornstarch
• 1/4 c. corn oil
• 1/8 tsp. garlic powder
• 1 large tomato, cut into chunks
• 1/3 c. sliced water chestnuts
• 1 c. (4 oz.) sliced mushrooms, drained
• 1 c. slanted sliced celery
• 1 c. coarsely chopped green onions (can use minced; reduce amount)
• 1/4 c. soy sauce
• 1 tsp. Accent flavor enhancer
• 2 c. shredded lettuce

1. Roll pieces of chicken in cornstarch.
2. Heat corn oil in frying pan or wok over medium-high heat.
3. Add chicken; quickly brown. Sprinkle with garlic.
4. Add tomato, water chestnuts, mushrooms, onions and celery; stir.
5. Sprinkle with Accent.
6. Stir in soy sauce. Cover; reduce heat and simmer 5 minutes.
7. Remove from heat. Add lettuce; toss.
8. Serve with rice.

chicken, cornstarch, corn oil, garlic powder, tomato, water chestnuts, mushrooms, celery, green onions, soy sauce, accent flavor, shredded lettuce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=982153 (may not work)