8 broiler-fryer chicken thighs, skinned, boned, cut into 1-inch chunks
1/4 cup cornstarch
1/4 cup corn oil
1 large tomato, cut into chunks
1 can (4 oz.) water chestnuts, drained, sliced
1 can (4 oz.) mushrooms, drained
1 cup coarsely chopped green onion
1 cup slant sliced celery
1 teaspoon flavor enhancer
1/8 teaspoon garlic powder
1/4 cup soy sauce
2 cups finely shredded iceberg lettuce

In shallow dish place cornstarch. Add chicken and dredge to coat. In wok* place oil and heat to medium temperature. Add chicken and cook, turning, about 3 minutes or until brown.
Add tomato, water chestnuts, mushrooms, onion, celery, flavor enhancer, garlic powder, soy sauce and stir. Cover and simmer about 5 minutes or until fork can be inserted in chicken with ease. In bowl place lettuce. Add chicken and vegetable mixture and toss lightly. Serve hot with rice. Makes 4 servings.
*If wok not available, use fry pan.

***Write a review of this recipe!***

Recipe from the National Chicken Council