Hot Szechuan Chicken Salad

* Exported from MasterCook *

HOT SZECHUAN CHICKEN SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Chicken
Chinese Asian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Light soy sauce
1 Large clove garlic (opt)
1/4 teaspoon Oriental 5-spice powder
2 Red bell peppers -- seeded
2 Jalapeno peppers -- seeded
1 Small onion -- thinly sliced
1 teaspoon Cornstarch
1/2 Head iceberg lettuce -- broken up
2 Chicken breasts; skinned -- bite-size cubes
2 tablespoons Tomato juice -- minced
1 pinch Coarse black pepper -- and diced
chopped
1 cup Chicken broth -- skim off fat
2 tablespoons Cold water
4 tablespoons Dry-roasted cashews (opt)

1. Combine chicken cubes with soy sauce, tomato juice, garlic (if desired),
5-spice powder, and black pepper.
Marinate for 15 minutes at room temperature or 30 minutes in refrigerator.

2. With a slotted spoon, transfer chicken to a large nonstick skillet or
electric frying pan, arranging chicken in a single layer. Reserve marinade.
Brown chicken evenly on all sides over moderate heat. Remove from skillet; set
aside.

3. Combine bell and jalapeno peppers, onion, and broth in the skillet. Cook
over moderate heat for 2 to 3 minutes, stirring occasionally. Add the chicken
cubes, and cook, stirring, until heated through. Combine cornstarch with
reserved marinade and cold water; fork-blend until smooth. Stir into skillet
mixture over low heat; simmer, stirring, until mixture thickens and clears.
4. Cut lettuce into bite-size pieces. Arrange on top of chicken mixture in
skillet; simmer gently until just heated. Garnish with cashews, if desired.
Makes 4 meal-size servings, under 200 calories each; cashews add 50 calories
per serving.
From: Dottie Cross TMPJ72B. Reformatted for MM by CLM, HCPM52C

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