Recipe - Hot Szechuan Chicken Salad

2 tablespoon Light soy sauce
1 lg Clove garlic; (opt)
One fourth teaspoon Oriental 5spice powder
2 Red bell peppers; seeded
2 Jalapeno peppers; seeded
1 small Onion; thinly cut or sliced up
1 teaspoon Cornstarch
One half Head iceberg lettuce; broken
up
2 Chicken breasts; skinned;
bitesize cubes
2 tablespoon Tomato juice; minced
1 pn Coarse black pepper; and
minced
Chopped
1 cup Chicken broth; skim off fat
2 tablespoon Cold water
4 tablespoon Dryroasted cashews; (opt)

1. Combine chicken cubes with soy sauce, tomato juice, garlic (if desired),
5spice 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; forkblend until smooth. Stir into
skillet mixture over low heat; simmer, stirring, until mixture thickens and
clears. 4. Cut lettuce into bitesize pieces. Arrange on top of chicken
mixture in skillet; simmer gently until just heated. Garnish with cashews,
if desired. Makes 4 mealsize