Easy Chinese Chicken and Vegetables

• 2 tblsp balsamic vinegar
• 2 tsp brown sugar
• 1/3 c cashews
• 1 bunch green onions
• 2 - large red peppers
• green leaf lettuce for garnish
• 5 - medium-size carrots
• 4 - medium-size skinless, boneless chicken-breast halves (about 1 1/4lbs)
• salad oil
• 1/4 c soy sauce

Directions:

With knife held in slanting position, almost parallel to the cutting surface, slice each chicken-breast half across width into 1/8-inch-thick slices.

Cut green onions into 1-inch pieces.

Thinly slice carrots diagonally.

Cut red peppers into 1 1/2-inch pieces.

In small bowl, stir soy sauce, balsamic vinegar, and brown sugar.

In nonstick 12-inch skillet over high heat, in 1 tblsp hot salad oil, cook chicken, stirring quickly and frequently, until chicken just loses its pink color\par throughout. Remove chicken to bowl.

In same skillet over medium-high heat, in 1 more tblsp hot salad oil, cook carrots and red peppers 4 mins, stirring frequently.

Add green onions; cook, stirring, until vegetables are tender-crisp, adding additional salad oil if necessary.

Return chicken and any accumulated juices in bowl to skillet; stir in soy-sauce mixture; cook 1 min to heat through.

To serve, arrange lettuce leaves on platter. Spoon chicken mixture over lettuce leaves; sprinkle with cashews.