Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Light soy sauce 2 Chicken breasts; skinned
1 Large clove garlic (opt) -- bite-size cubes
1/4 ts Oriental 5-spice powder 2 tb Tomato juice; minced
2 Red bell peppers; seeded 1 pn Coarse black pepper; and dic
2 Jalapeno peppers; seeded Chopped
1 Small onion; thinly sliced 1 c Chicken broth; skim off fat
1 ts Cornstarch 2 tb Cold water
1/2 Head iceberg lettuce 4 tb Dry-roasted cashews (opt)
-- broken up

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

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