Hot Szechuan Chicken Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Light soy sauce,
2: Chicken breasts, skinned
1 Large: clove garlic, opt
-- bite-size cubes,
1/4 tsp: Oriental 5-spice powder,
2 tbsp: Tomato juice, minced
2: Red bell peppers, seeded
1 pinch: Coarse black pepper, and dic
2: Jalapeno peppers, seeded
Chopped,
1 Small: onion, thinly sliced
1 cup: Chicken broth, skim off fat
1 tsp: Cornstarch,
2 tbsp: Cold water,
1/2 Head: iceberg lettuce,
4 tbsp: Dry-roasted cashews, opt
-- broken up,
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
Source from luhu.jp
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
Source from luhu.jp