Preparation / Directions:
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.
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