Stir-Fry Chinese Chicken Salad - cooking recipe

Ingredients

2 chicken breasts, cut into pieces
1/4 c. cornstarch
1/4 c. vegetable oil
1/8 tsp. garlic powder
1 large tomato, cut into chunks
1 (4 oz.) can sliced chestnuts
1 (4 oz.) can sliced mushrooms
1 bunch green onions, chopped
1 c. celery, diced
1/4 c. soy sauce
2 c. lettuce, shredded

Preparation

Heat oil in wok or large skillet.
Roll chicken pieces in cornstarch.
Brown chicken quickly.
Sprinkle on garlic powder. Add tomato chunks, chestnuts, mushrooms, celery and green onions. Stir.
Add soy sauce.
Stir.
Cover; reduce heat to simmer and cook 5 to7 minutes.
Lightly toss chicken and vegetable mixture with shredded lettuce.
Serve with rice.
Serves 4.