Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   light soy sauce
   1      large   clov  garlic -- (opt)
     1/4  teaspoon      oriental 5-spice powder
   2                    red bell peppers -- seeded
   2                    jalapeno peppers -- seeded
   1      small         onion -- thinly sliced
   1      teaspoon      cornstarch
     1/2  head          iceberg lettuce -- broken up
   2                    chicken breasts; skinned -- bite-size cubes
   2      tablespoons   tomato juice -- minced
   1      pinch         coarse black pepper -- and diced
                        chopped
   1      cup           chicken broth -- skim off fat
   2      tablespoons   cold water
   4      tablespoons   dry-roasted cashews -- (opt)

Preparation:

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.