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Hot Chinese Chicken Salad Recipe

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This recipe for Hot Chinese Chicken Salad, by , is from Brugger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sally Keene - Mary Smith


8 chicken thighs, skinless boneless cut into 1 inch pieces
1/4 cup corn starch
1/2 cup corn oil
1/8 t garlic powder
1 large tomato, cut into chunks
2 cups shredded iceberg lettuce
1/3 cup sliced water chestnuts
1/4 cup soy sauce
1 - 4 ounce can of sliced mushrooms
1 cup celery, cut on a slant
1 cup green onion, chopped

Roll chicken in cornstarch. Quickly brown chicken in hot oil. Sprinkle with garlic, add tomato, water chestnuts, mushrooms, onion and celery. Stir add soy sauce, cover and reduce heat and simmer for 5 minutes. Remove from heat, add lettuce and toss. Serve with rice if desired.

Serves 4




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