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
Serving size: Complete recipe
Calories 2350 Calories from Fat 692
% Daily Value*
Total Fat 78 g119.9%
Saturated Fat 12.9 g64.7%
Trans Fat 0.6 g
Cholesterol 458.2 mg152.7%
Sodium 5824.5 mg242.7%
Total Carbohydrates 282 g94.1%
Dietary Fiber 14.6 g58.4%
Sugars 127.8 g
Protein 125 g250.4%
Vitamin A 212.1% Vitamin C 196.9%
Calcium 27.7% Iron 88.4%
*Based on a 2000 Calorie diet