Hot szechuan chicken salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Light soy sauce |
| 1 | Large clove garlic (opt) | |
| ¼ | teaspoon | Oriental 5-spice powder |
| 2 | Red bell peppers; seeded | |
| 2 | Jalapeno peppers; seeded | |
| 1 | Small onion; thinly sliced | |
| 1 | teaspoon | Cornstarch |
| ½ | Head iceberg lettuce broken up | |
| 2 | Chicken breasts; skinned bite-size cubes | |
| 2 | tablespoons | Tomato juice; minced |
| 1 | pinch | Coarse black pepper; and dic |
| Chopped | ||
| 1 | cup | Chicken broth; skim off fat |
| 2 | tablespoons | Cold water |
| 4 | tablespoons | Dry-roasted cashews (opt) |
Directions
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