Hot Chinese Chicken Salad

• 8 Broiler-fryer chicken thighs, skinned, boned, cut
• Rice
• 1 cup coarsely chopped green onion
• 1/4 c corn oil
• 1/4 c corn starch
• 2 c finely shredded lettuce
• 1/8 tsp garlic powder
• 1 large ripe tomato, cut into chunks
• 1 tsp salt
• 1 c slant sliced celery
• 1 can sliced mushrooms, drained (4 oz.)
• 1/3 c sliced water chestnuts
• 1/4 c soy sauce

Directions:

Roll chicken in corn starch.

In skillet heat corn oil over medium heat. Add chicken; quickly brown. Sprinkle with garlic powder.

Add next 5 ingredients.

Sprinkle with salt.

Stir in soy sauce.

Cover; reduce heat and cook 5 mins or until vegetables are tender crisp.

Lightly toss with lettuce.

Serve hot with rice.