* Exported from MasterCook * Hot Szechuan Chicken Salad Recipe By : Dottie Cross (TMPJ72B) Serving Size : 4 Preparation Time :0:00 Categories : Salads Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tb Light soy sauce 1 cl Garlic (optional) 1/4 ts 5-spice powder 2 Red bell peppers -- seeded 2 Jalapeno peppers -- seeded 1 sm Onion -- thinly sliced 1 ts Corn starch 1/2 Iceberg lettuce head -- - broken up 2 Chicken breasts -- skinned, - cut into bite-sized cubes 2 tb Tomato juice 1 pn Coarse black pepper 1 c Chicken broth -- skim off fat 2 tb Water -- cold 4 tb Dry-roasted cashews (optional) 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. 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. 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 corn starch with reserved marinade and cold water; fork-blend until smooth. Stir into skillet mixture over low heat; simmer, stirring, until mixture thickens and clears. Cut lettuce into bite-size pieces. Arrange on top of chicken mixture in skillet; simmer gently until just heated. Garnish with cashews, if desired. Yield: 4 Servings Formatted by: CLM (HCPM52C) - - - - - - - - - - - - - - - - - -