Shelly's Recipe

KAHLUA CHINESE CHICKEN SALAD

Category: Salads - Poultry

1/4 cup Kahlua
3 tbsp vinegar
2 tbsp bottled oyster sauce
1 tbsp soy sauce
1 clove garlic, minced
1 tsp finely crushed dried red chili pepper
1 tsp cornstarch
Vegetable oil for frying noodles
7 oz rice stick noodles (mei fun)
1 tbsp sesame oil
1 (8 oz) can water chestnuts, drained and chopped
6 green onions, chopped
1/2 cup chopped fresh cilantro
3 cups cooked chicken, coarsely shredded
3 quarts crisp ice burg lettuce, shredded

Blend Kahlua and next 6 ingredients; set aside. In a deep skillet, heat 2 inch oil until hot. Drip in noodles and cook a few seconds until golden brown. Drain on paper towels.

In a second skillet, heat sesame oil. Add water chestnuts, green onions and cilantro; stir-fry a few second. Stir in Kahlua mixture. Bring to a boil, then simmer until thickened. Add chicken, remove from heat. In a large bowl, toss chicken mixture with lettuce together lightly. Spoon on bed of noodles. Serves 6-8