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Hot Chinese Chicken Salad

Hot Chinese Chicken Salad recipe image
This Hot Chinese Chicken Salad offers a delightful twist on traditional cold salads by serving warm, savory chicken and vegetables over a bed of crisp iceberg lettuce. The dish features tender skinless chicken thighs stir-fried with garlic, soy sauce, and a medley of crunchy vegetables including celery, water chestnuts, and mushrooms. Its a perfect balance of textures and flavors, making it an excellent choice for a quick weeknight dinner or a hearty lunch. The savory sauce coats the ingredients beautifully, while the fresh lettuce adds a refreshing contrast. Ideal for family gatherings or meal prep, this recipe brings authentic home-style Chinese flavors to your table with minimal effort.
Cooking Method: , ,
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Difficulty: Intermediate
Servings: 4
Calories: 418.0
Description
This Hot Chinese Chicken Salad offers a delightful twist on traditional cold salads by serving warm, savory chicken and vegetables over a bed of crisp iceberg lettuce. The dish features tender skinless chicken thighs stir-fried with garlic, soy sauce, and a medley of crunchy vegetables including celery, water chestnuts, and mushrooms. Its a perfect balance of textures and flavors, making it an excellent choice for a quick weeknight dinner or a hearty lunch. The savory sauce coats the ingredients beautifully, while the fresh lettuce adds a refreshing contrast. Ideal for family gatherings or meal prep, this recipe brings authentic home-style Chinese flavors to your table with minimal effort.
Ingredients
  • 8 pieces skinless chicken thighs, cut into 1-inch chunks
  • 1/4 cup cornstarch
  • 1/4 cup corn oil
  • 1/8 teaspoon garlic powder
  • 1 large tomato, cut into chunks
  • 4 ounces canned water chestnuts, drained
  • 4 ounces sliced mushrooms, drained
  • 1 bunch green onions, coarsely chopped
  • 1 cup celery, sliced on the diagonal
  • 1 teaspoon Accent seasoning mix (or chicken bouillon powder)
  • 1/4 cup soy sauce
  • 2 cups iceberg lettuce, finely shredded
Directions
  1. 1
    Toss the chicken chunks with cornstarch until evenly coated.
  2. 2
    Heat corn oil in a large wok or deep skillet over high heat.
  3. 3
    Add chicken chunks to the hot oil and stir-fry quickly until browned on all sides.
  4. 4
    Sprinkle garlic powder over the chicken and stir to combine.
  5. 5
    Add the tomato chunks, water chestnuts, mushrooms, green onions, and celery.
  6. 6
    Stir all vegetables with the chicken.
  7. 7
    Sprinkle with Accent seasoning mix and pour in the soy sauce.
  8. 8
    Stir to coat everything evenly with the sauce.
  9. 9
    Cover the wok, reduce heat to low, and simmer for 5 minutes until chicken is cooked through.
  10. 10
    Divide the shredded lettuce among four serving plates.
  11. 11
    Spoon the hot chicken and vegetable mixture over the lettuce.
  12. 12
    Serve immediately, optionally with steamed rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 418.0kcal
% Daily Value *
Total Fat 20.0g31%
Saturated Fat 5.4g27%
Cholesterol 160.0mg54%
Sodium 152.0mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 52.0g104%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a gluten-free version, use tamari instead of soy sauce.

If you don't have Accent seasoning, you can substitute with a pinch of chicken bouillon powder or additional salt and garlic powder.

This dish is best served immediately while the chicken and vegetables are hot and the lettuce is crisp.

You can add other vegetables like broccoli or bell peppers for extra nutrition and color.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the lettuce will wilt if stored together with the hot mixture.

Keywords: chicken, chinese, hot salad, stir fry, vegetables, soy sauce, lettuce, water chestnuts, mushrooms, celery, garlic, dinner, lunch, quick meal, asian fusion, wok, protein, family friendly
Read it online: https://www.chefs-mate.com/recipe/hot-chinese-chicken-salad/