|Boneless skinless chicken breasts||3|
|Salt||1 1⁄2 Teaspoon|
|Mono sodium glutamate||1 Teaspoon|
|Seasoned pepper||1 Teaspoon|
|Vegetable oil||3 Tablespoon|
|Egg whites||2 , unbeaten|
|Horseradish||1⁄3 Cup (5.33 tbs)|
|Ketchup||1⁄3 Cup (5.33 tbs)|
Rinse the chicken and pat dry.
Use kitchen scissors to cut chicken into strips 1/2 inch wide by 4 inches long.
Place the chicken strips in a medium mixing bowl.
Stir in the salt, MSG and seasoned pepper with a fork.
Let stand in the refrigerator, covered, for 15 minutes.
Stir in the oil and cornstarch; marinate in the refrigerator for another 15 minutes.
Stir in the egg whites and paprika and marinate in the refrigerator for yet another 15 minutes.
Heat the margarine in a medium skillet over medium heat.
Quick-fry the marinated chicken for 5 to 10 minutes or until fork can be inserted easily and chicken pieces are opaque, separating the pieces as they cook.
Serve hot or cold on lettuce with a sauce made of horseradish blended with ketchup.