Hot Chinese Chicken Salad
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 boneless skinless chicken breasts
- 1⁄4 cup cornstarch
- 1⁄4 cup oil
- 3 -4 peeled garlic cloves
- 1⁄2 lb mushroom, sliced
- 1 (6 ounce) can water chestnuts, sliced
- 1 bunch green onion, including tops cut in 2 inch lengths
- 1 cup diagonally sliced celery
- 1⁄4 cup soy sauce
- 1⁄2 teaspoon msg
- 2 cups shredded lettuce
- 1⁄4 cup pimiento, drained and chopped
directions
- With scissors or knife cut chicken into thin strips. Roll in cornstarch, set aside. Heat oil, Add garlic and stir until browned. Discard garlic.
- Add chicken to hot garlic oil and turn until browned. Add mushrooms, chestnuts, onions, celery and cook until tender.
- Add soy sauce and monosodium glutamate until heated.
- Add lettuce and pimentos, toss lightly. Serve with rice.
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Reviews
-
This recipe won the 1974 National Chicken Cooking Contest (Google it!) with one small variation -- that recipe calls for tomatoes instead of pimientos. I've been making this for 30 years, and it's a "must- have" in my home at least once a month. Make sure to use cornstarch to coat the chicken as called for -- flour just won't make the chicken crisp enough Absolutely delicious!
Tweaks
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This recipe won the 1974 National Chicken Cooking Contest (Google it!) with one small variation -- that recipe calls for tomatoes instead of pimientos. I've been making this for 30 years, and it's a "must- have" in my home at least once a month. Make sure to use cornstarch to coat the chicken as called for -- flour just won't make the chicken crisp enough Absolutely delicious!