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Chinese   -   Hot Szechuan Chicken Salad   adapted from unknown

  • 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)
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
Serves 4
Time to Make 0:00

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