Oil for sauteeing
3-4 good sized boneless, skinless chicken breasts, cut into one inch pieces
Asian five-spice powder

Saute chicken in oil over medium heat. Sprinkle with desired amount of five spice powder while it cooks.

Meanwhile, whisk together the following:

1/3 cup smooth peanut butter (all-natural)
1/3 cup water
2 T lemon juice
2 T soy sauce
1 tsp Splenda granular
1 tsp garlic powder
1 green onion, finely chopped (include white part)
cayenne pepper to taste (I like a lot, because I love the heat!)

When chicken is about half-way cooked, add the peanut sauce. Cook and stir until thickened.

Serve over big beds of romaine lettuce, or other salad greens you think you might like this on. Red bell peppers go nicely in this main-dish salad, as do mushrooms.

This is delicious!

sounds delicious!

I bet this would go great over napa cabbage!

OH, I woke up this morning and remembered that I forgot to include 1 tsp garlic powder in the peanut dressing! *blush*

And yes, I think that napa cabbage sounds like a great idea. I will try that next time I make this!