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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
1 1/4 cups water
1 tablespoon Watkins Chicken Soup Base Boiling water
8 ounces fresh bean sprouts
3 cups shredded lettuce
1 1/2 teaspoons Watkins Garlic Liquid Spice
2 medium carrots, cut into julienne strips
1 onion, coarsely chopped Combine 1 tablespoon each of cornstarch and Teriyaki Sauce in medium bowl; stir in chicken. Let marinate 15 minutes. Meanwhile combine water, 1 1/2 tablespoons cornstarch and 1/4 cup Teriyaki Sauce; set aside. Pour boiling water over bean sprouts; let stand 1 minute. Drain and rinse with cold water; drain thoroughly. Toss sprouts with lettuce; place on serving platter. Heat Garlic Liquid Spice in large skillet over high heat. Add chicken and stir-fry 2 minutes; remove. Add carrots and onion; stir-fry 4 minutes. Add chicken and Teriyaki Sauce mixture. Cook and stir until sauce boils and thickens. Spoon over lettuce. Makes 4 servings.


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