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RECIPE FOR STIR-FRY CHICKEN SALAD
Title: Stir-fry Chicken Salad
Category: Watkins
Sub-Category: Salad

Instructions:

Stir-Fry Chicken Salad


1 pound skinless, boneless chicken breasts, cut into thin strips

2 1/2 tablespoons cornstarch, divided

5 tablespoons Watkins Tangy Teriyaki Sauce, divided

1 1/4 cups water

1 tablespoon Watkins Chicken Soup Base Boiling water

8 ounces fresh bean sprouts

3 cups shredded lettuce

1 1/2 teaspoons Watkins Garlic Liquid Spice

2 medium carrots, cut into julienne strips

1 onion, coarsely chopped


Combine 1 tablespoon each of cornstarch and Teriyaki Sauce in medium bowl; stir in chicken. Let marinate 15 minutes.


Meanwhile combine water, 1 1/2 tablespoons cornstarch and 1/4 cup Teriyaki Sauce; set aside.


Pour boiling water over bean sprouts; let stand 1 minute. Drain and rinse with cold water; drain thoroughly. Toss sprouts with lettuce; place on serving platter.


Heat Garlic Liquid Spice in large skillet over high heat. Add chicken and stir-fry 2 minutes; remove. Add carrots and onion; stir-fry 4 minutes. Add chicken and Teriyaki Sauce mixture. Cook and stir until sauce boils and thickens. Spoon over lettuce.


Makes 4 servings.



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