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1 lb. skinless, boneless chicken breasts, cut into thin strips
2-1/2 Tbsp. cornstarch, divided
5 Tbsp. Watkins Tangy Teriyaki Sauce, divided
1-1/4 cups water
1 Tbsp. Watkins Chicken Soup Base
Boiling water
8 oz. fresh bean sprouts
3 cups shredded lettuce
1-1/2 tsp. Watkins Garlic Liquid Spice
2 medium carrots, cut into julienne strips
1 onion, coarsely chopped

Combine 1 Tbsp. each of cornstarch and Teriyaki Sauce in medium bowl; stir in chicken. Let marinate 15 minutes. Meanwhile combine water, 1-1/2 Tbsp. 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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Jacquelyn Cooper

Watkins Independent Associate #099046N

Watkins Online Catalog:  http://www.watkinsonline.com/jcooper

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