- 1 cup canned low-salt chicken broth
- 1/2 cup soy sauce
- 1/3 cup plus 1/2 cup light corn syrup
- 1/4 cup chopped peeled fresh ginger
- 1/4 cup orange juice
- 1 tablespoon grated orange peel
- 1/2 teaspoon Chinese five-spice powder
- 1/4 teaspoon dried crushed red pepper
- 6 skinless boneless chicken breast halves
- 2 tablespoons chili-garlic sauce
- 1 5-ounce package mixed baby greens (about 10 cups)
- 2 cups matchstick-size strips peeled jicama
- Onion or radish sprouts
- Available in Asian markets and the Asian foods section of many supermarkets.
- Mix chicken broth, soy sauce, 1/3 cup corn syrup and next 5 ingredients in heavy large skillet. Bring mixture to boil; reduce heat to medium-low and simmer 5 minutes. Add chicken; simmer 8 minutes. Turn chicken over, cover skillet and turn off heat. Let stand 30 minutes to finish cooking chicken. Blend chili-garlic sauce, 1/2 cup corn syrup and 3 tablespoons poaching liquid in small bowl. Season with salt and pepper. Transfer chicken to plate; cool 10 minutes. (Dressing and chicken can be made 1 day ahead. Cover separately; chill.)
- Cut chicken crosswise into thin slices. Combine greens and jicama in large bowl. Toss with enough dressing to coat lightly. Divide salad among 6 plates. Top each with chicken; drizzle with some dressing. Garnish with sprouts and serve.