Hot Chinese Chicken Salad
|Chicken thighs||8 , skinned, boned and cut into bite-sized pieces|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Ripe tomato||1 Large, cut into pieces|
|Canned water chestnuts||4 Ounce, drained and sliced (1 Can)|
|Canned sliced mushrooms||4 Ounce (Drained)|
|Chopped green onions||1 Cup (16 tbs)|
|Diagonally sliced celery||1 Cup (16 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Monosodium glutamate||1 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Iceberg lettuce||2 Cup (32 tbs), finely shredded|
|Orange slices||1 Cup (16 tbs) (For Garnish)|
|Hot cooked rice||1 Cup (16 tbs)|
Dredge chicken, one piece at a time, in cornstarch.
Heat oil in wok or large skillet over medium-high heat.
Add chicken; stir-fry about 3 minutes or until browned.
Add tomato, water chestnuts, mushrooms, green onions, celery, soy sauce, monosodium glutamate and garlic powder.
Cover; simmer 5 minutes.
Place lettuce on large serving plate.
Top with chicken mixture; garnish with orange slices