• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, P
MineralsSilicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Light soy sauce

  2. 1 Garlic - (opt)

  3. 1/4 teaspoon 1 1/3ml Oriental 5-spice powder

  4. 2 Red bell peppers - seeded

  5. 2 Jalapeno peppers - seeded

  6. 1 Onion - thinly sliced (small)

  7. 1 teaspoon 5ml Cornstarch

  8. 1/2 Iceberg lettuce - broken up

  9. 2 Chicken breasts; skinned - bite-size cubes

  10. 2 tablespoons 30ml Tomato juice - minced

  11. 1 Coarse black pepper - and diced

  12. 1 cup 237ml Chicken broth - skim off fat

  13. 2 tablespoons 30ml Cold water

  14. 4 tablespoons 60ml Dry-roasted cashews - (opt)

Instructions Jump to Ingredients ↑

  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.


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