Try this Hot Szechuan Chicken Salad recipe, or contribute your own.
Suggest a better description1. 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. Posted to CHILE-HEADS DIGEST V3 #,
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Serving Size: 1 Serving (371g) | ||
Recipe Makes: 4 | ||
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Calories: 236 | ||
Calories from Fat: 53 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 894.8mg | 31 % | |
Potassium 709.2mg | 19 % | |
Total Carbohydrate 14g | 4 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 10.8g | ||
Protein 31.5g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 236
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