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

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