Recipe for cooking stir-fry chicken salad

Super Salad Recipes :: Chicken and other Poultry Salads

Stir-Fry Chicken Salad

1 lb. skinless, boneless chicken breasts, cut into thin strips
\n2 1/2 Tbsp. cornstarch, divided
\n5 Tbsp. Watkins Tangy Teriyaki Sauce, divided
\n1 1/4 C. water
\n1 Tbsp. Watkins Chicken Soup Base Boiling water
\n8 oz. fresh bean sprouts
\n3 C. shredded lettuce
\n1 1/2 tsp. Watkins Garlic Liquid Spice
\n2 med. carrots, cut into julienne strips
\n1 onion, coarsely chopped

Mix together 1 Tbsp. each of cornstarch and Teriyaki Sauce in med. bowl; stir in chicken. Let marinate 15 min.

Meanwhile Mix together water, 1 1/2 Tbsp. cornstarch and 1/4 C. Teriyaki Sauce; set aside.

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

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

Makes approximately 4 servings.