8 chicken thighs (skinned and cut into bite-size pieces)
1/2 teaspoon garlic powder (or more, to taste)
1/4 cup cornstarch
1/4 cup vegetable oil (or canola)
1 cup celery (cut on slant)
1 4-ounce can sliced water chestnuts (drained)
1 large ripe tomato (cut into bite-size pieces)
1 4-ounce can sliced mushrooms (drained)
1 cup green onion stalks (cut into 1-inch pieces)
1/4 cup soy sauce
optional: 1/4 – 1/2 teaspoon chili flakes or Japanese chili pepper
Sprinkle garlic powder on chicken then dredge in cornstarch. Pour oil into a pan and stir-fry chicken in 3 to 4 batches so it gets nice and crispy. Remove chicken and drain oil, leaving about 1 tablespoon in pan.
In the same pan, stir-fry celery and water chestnuts for 1 minute. Then add tomatoes, mushrooms, green onions and soy sauce (and chili flakes/pepper if you choose). Stir-fry for another minute or until tomatoes are just heated through.
Return chicken to pan and mix lightly. Serve immediately over white or brown rice, or iceberg lettuce. Serves 4 to 5.
This recipe courtesy of Lori Matsukawa, News Anchor, KING TV