🫙 From the Spice Rack
stir-fry chicken salad
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
maineasy
Ingredients8 items
Ingredients
- 1poundskinless, boneless chicken breasts, cut into thin strips
- 21/2 tablespoons cornstarch, divided
- 5tablespoonwatkins tangy teriyaki sauce, divided
- 11/4 cups water
- 1tablespoonwatkins chicken soup base boiling water
- 8ouncefresh bean sprouts
- 3cupshredded lettuce
- 11/2 teaspoons watkins garlic liquid spice
Directions
- 1
Stir-Fry Chicken Salad 1 pound skinless, boneless chicken breasts, cut into thin strips 2 1/2 tablespoons cornstarch, divided 5 tablespoons
- 2
stir in chicken
- 3
Let marinate 15 minutes
- 4
Meanwhile combine water, 1 1/2 tablespoons cornstarch and 1/4 cup Teriyaki Sauce
- 5
set aside
- 6
Pour boiling water over bean sprouts
- 7
let stand 1 minute
- 8
Drain and rinse with cold water