Title: Hot Szechuan Chicken Salad
Categories: Chinese3
Yield: 4 servings

2 tb Light soy sauce
1 lg Clove garlic; (opt)
1/4 ts Oriental 5-spice powder
2 Red bell peppers; seeded
2 Jalapeno peppers; seeded
1 sm Onion; thinly sliced
1 ts Cornstarch
1/2 Head iceberg lettuce; broken
-up
2 Chicken breasts; skinned;
-bite-size cubes
2 tb Tomato juice; minced
1 pn Coarse black pepper; and
-diced
Chopped
1 c Chicken broth; skim off fat
2 tb Cold water
4 tb 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.

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.