8 Chicken thighs or breasts cut into chunks
¼ C cornstarch
¼ C oil
1/8 tsp garlic powder
1 large tomato cut into chunks
4 oz sliced water chestnuts
Sliced mushrooms
1 bunch scallions
1 C slant sliced celery
1 tsp Accent
¼ C soy sauce
2 cups finely shredded lettuce
Coat chicken in cornstarch. Heat oil over high heat in skillet. Add chicken and quickly brown (about 10 minutes). Sprinkle with garlic. Add tomatoes, water chestnuts, onion, mushrooms, and celery. Stir, add accent (salt it). Add soy sauce, cover, reduce heat to simmer and cook 5 minutes. Lightly toss with lettuce. Serve hot with rice. Makes 4 servings.
No comments:
Post a Comment