Hot Szechwan Chicken Salad

Recipe Ingredients

2 tablespoons	30ml	Light soy sauce
1		Garlic - (opt)
1/4 teaspoon	1.3ml	Oriental 5-spice powder
2		Red bell peppers - seeded
2		Jalapeno peppers - seeded
1		Onion - thinly sliced (small)
1 teaspoon	5ml	Cornstarch
1/2		Iceberg lettuce - broken up
2		Chicken breasts; skinned - bite-size cubes
2 tablespoons	30ml	Tomato juice - minced
1		Coarse black pepper - and diced
		Chopped
1 cup	237ml	Chicken broth - skim off fat
2 tablespoons	30ml	Cold water
4 tablespoons	60ml	Dry-roasted cashews - (opt)

Recipe Instructions

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.

Source:
David Barich and Thomas Ingalls

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