Title: Hot Szechuan Chicken Salad
Categories: Salad Main
Yield: 4 Servings

2		Chicken breasts; skinned,
		Boned, and cut into
		Bite-size cubes
2	tb	Light soy sauce
2	tb	Tomato juice
1		Large clove garlic;
		Minced (optional)
1/4	ts	Oriental 5-spice powder
		Pinch coarse black pepper
2		Red bell peppers;
		Seeded and diced
2		Jalapeno peppers;
		Seeded and chopped
1		Small onion, thinly sliced
1	c	Chicken broth, skimmed of fa
1	ts	Cornstarch
2	tb	Cold water
1/2		Head iceberg lettuce
4	tb	Dry-roasted cashews
		Broken up (optional)

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 personal service 09/09/92 11:25 PM 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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