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    Chicken Stir-Fry Salad

    SueShar's Restaurant Chicken Stir-Fry Salad

    List of Ingredients





    2 tablespoons butter or margarine
    6 ounces boneless, skinless chicken breast
    3 tablespoons soy sauce
    1 tablespoon dry white wine
    1/4 teaspoon ground ginger
    1 tablespoon cornstarch
    8 ounces frozen stir-fry vegetables, thawed
    Salad greens to line 2 serving plates
    1/4 cup chow mein noodles

    Recipe



    Cut chicken breast into strips. Melt butter or margarine in large saute pan over medium heat, add chicken and cook until chicken is no longer pink.

    In bowl, combine soy sauce, wine, ginger and cornstarch; mix well until smooth.

    Add mixture to chicken strips and saute over high heat until mixture is heated through. Add vegetables and cook 5 minutes, stirring frequently.

    Spoon mixture over salad greens and top with chow mein noodles. Makes 2 servings.


 

 

 

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