| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Chinese | Chinese3 | 4 | servings |
INGREDIENTS
| 2 | tb | Light soy sauce |
| 1 | lg | Clove garlic; (opt) |
| 1/4 | ts | Oriental 5-spice powder |
| 2 | Red bell peppers; seeded | |
| 2 | Jalapeno peppers; seeded | |
| 1 | sm | Onion; thinly sliced |
| 1 | ts | Cornstarch |
| 1/2 | Head iceberg lettuce; broken up | |
| 2 | Chicken breasts; skinned; bite-size cubes | |
| 2 | tb | Tomato juice; minced |
| 1 | pn | Coarse black pepper; and diced |
| Chopped | ||
| 1 | c | Chicken broth; skim off fat |
| 2 | tb | Cold water |
| 4 | tb | Dry-roasted cashews; (opt) |
INSTRUCTIONS
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. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
A Message from our Provider:
“There’s a limit to God’s patience”