Hot Chinese Chicken Salad - cooking recipe

Ingredients

8 chicken thighs, skinned, boned and cut in 1-inch pieces
1/4 c. cornstarch
1/4 c. corn oil
1/8 tsp. garlic powder
1 large tomato, cut into chunks
1/3 c. sliced water chestnuts
1 c. (4 oz.) sliced mushrooms, drained
1 c. slanted sliced celery
1 c. coarsely chopped green onions (can use minced; reduce amount)
1/4 c. soy sauce
1 tsp. Accent flavor enhancer
2 c. shredded lettuce

Preparation

Roll pieces of chicken in cornstarch.
Heat corn oil in frying pan or wok over medium-high heat.
Add chicken; quickly brown. Sprinkle with garlic.
Add tomato, water chestnuts, mushrooms, onions and celery; stir.
Sprinkle with Accent.
Stir in soy sauce. Cover; reduce heat and simmer 5 minutes.
Remove from heat. Add lettuce; toss.
Serve with rice.