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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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