Shelly's Recipe

STIR-FRY CHICKEN SALAD

Category: Salads - Meat

2 tbsp butter
6 oz boneless, skinless chicken breasts, cut into strips
3 tbsp soy sauce
1 tbsp dry white wine
1/4 tsp ground ginger
1 tbsp cornstarch
8 oz frozen stir-fry vegetables, thawed
Salad greens
1/4 cup chow mein noodles

Saute chicken in melted butter until no longer pink.

In a bowl, combine next 4 ingredients; mix well until smooth. Add mixture to chicken strips and saute over high heat until smooth. Add vegetables and cook 5 minutes, stirring frequently. Line serving plats with greens and top with stir-fry and noodles.