<http://schema.org/recipeInstructions>
" 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 tablespoon hot salad oil, cook chicken, stirring quickly and frequently, until chicken just loses its pink color throughout. Remove chicken to bowl. In same skillet over medium-high heat, in 1 more tablespoon hot salad oil, cook carrots and red peppers 4 minutes, 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 minute to heat through. To serve, arrange lettuce leaves on platter. Spoon chicken mixture over lettuce leaves; sprinkle with cashews."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4415/easy-chinese-chicken-vegetables-1090/?src=shelter_footer>