Hot Chinese Chicken Salad - cooking recipe

Ingredients

8 fryer chicken thighs (skinned, boned and cut into 1-inch chunks)
1/4 c. cornstarch
1/4 c. cooking oil
1 (4 oz.) can water chestnuts, drained and sliced
1 (4 oz.) can sliced mushrooms, drained
1 bunch green onions, coarsely chopped
1 celery (cut plant sliced)
1/4 c. soy sauce
2 c. lettuce, finely shredded
1 tomato, diced

Preparation

Roll chicken in cornstarch.
Heat corn oil in frypan.
Add chicken and brown quickly.
Sprinkle garlic powder.
Add tomato, water chestnuts, mushrooms, onions and celery.
Season with salt, pepper or spice of choice.
Add soy sauce.
Stir and reduce heat to simmer and cook 5 minutes.
Lightly toss chicken mixture with lettuce.
Serve hot with rice.
Serves 4.