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Hot chinese chicken salad
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| Artist: |
_ |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Poultry, Salads |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 8
| | Chicken thighs without skin | | | Cut in 1 inch chunks | | 1/4
| cup | Cornstarch | | 1/4
| cup | Corn oil | | 1/8
| tsp | Garlic powder | | 1
| large | Tomato, cut in chunks | | 4
| oz | Water chestnuts, drained and | | 4
| oz | Sliced mushrooms, drained | | 1
| bunch | Green onions, coarsely chopp | | 1
| cup | Celery, sliced on diagonal | | 1
| tsp | Accent seasoning mix | | 1/4
| cup | Soy sauce | | 2
| cup | Iceberg lettuce, finely shre |
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Procedures:
| 1 | Recipe by: "silver anniversary chicken cookbook" roll chicken in corn starch. | | 2 | Heat corn oil in fry pan or wok over high heat. | | 3 | Add chicken chunks and quickly brown. | | 4 | Sprinkle with garlic powder. | | 5 | Add tomato, water chestnuts, mushrooms, onion and celery. | | 6 | Stir. | | 7 | Sprinkle with flavor enhancer. | | 8 | Add soy sauce. | | 9 | Stir. | | 10 | Cover, reduce heat to simmer and cook 5 minutes. | | 11 | Lightly toss chicken-vegetable mix with lettuce. | | 12 | Serve hot with rice |
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