| 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.
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