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

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.