Hot Chinese Chicken Salad

Hot Chinese Chicken Salad

Hot Chinese Chicken Salad


Makes 4 servings


1/4 cup cornstarch
8 boneless skinless chicken thighs, cut into pieces
1/4 cup vegetable oil
1 large tomato, diced
1 cup diagonally sliced celery
1 cup coarsely chopped green onions
1 can (4 ounces) water chestnuts, drained and sliced
1 can (4 ounces) sliced mushrooms, drained
1/4 cup soy sauce
1/8 teaspoon garlic powder
2 cups finely shredded iceberg lettuce
Orange slices for garnish (optional)
Hot cooked rice


  1. Place cornstarch in shallow dish. Dredge chicken, one piece at a time, in cornstarch. Coat evenly, shaking off excess; set aside.
  2. Place wok or large skillet over high heat. Add oil to wok, swirling to coat all sides. Heat oil until hot, about 30 seconds.
  3. Add chicken to wok; briskly toss and stir chicken with wok utensil or wooden spoon, keeping chicken in constant motion, 3 minutes or until chicken is no longer pink in center.
  4. Stir in tomato, celery, green onions, water chestnuts, mushrooms, soy sauce and garlic powder. Cover; simmer 5 minutes.
  5. Place chicken mixture on lettuce-lined serving platter. Garnish, if desired. Serve with rice.

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