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Stir Fry Chicken Salad

A tasty Asian flare to a not-so ordinary chicken salad recipe.

Yield: Serves 4


  • 1 lb. skinless, boneless chicken breasts, cut into thin strips
  • 2 1/2 Tbs. cornstarch, divided
  • 5 Tbs. Teriyaki Sauce, divided
  • 1 1/4 cups water
  • 1 Tbs. Chicken Soup Base
  • Boiling water
  • 8 oz. fresh bean sprouts
  • 3 cups shredded lettuce
  • 1 1/2 tsp. garlic liquid spice
  • 2 medium carrots, cut into julienne strips
  • 1 onion, coarsely chopped


  1. Combine 1 Tbs. each of cornstarch and Teriyaki Sauce in medium bowl; stir in chicken
  2. Let marinate 15 minutes
  3. Meanwhile combine water, 1 1/2 Tbs. cornstarch and 1/4 cup Teriyaki Sauce; set aside
  4. Pour boiling water over bean sprouts; let stand 1 minute
  5. Drain and rinse with cold water; drain thoroughly
  6. Toss sprouts with lettuce; place on serving platter
  7. Heat Garlic Liquid Spice in large skillet over high heat
  8. Add chicken and stir-fry 2 minutes; remove
  9. Add carrots and onion; stir-fry 4 minutes
  10. Add chicken and Teriyaki Sauce mixture
  11. Cook and stir until sauce boils and thickens
  12. Spoon over lettuce

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