Kung pao chicken stir-fry

4 servings

Ingredients

Quantity Ingredient
1 Whole chicken breast skinned and boned
2 tablespoons Cornstarch; divided
3 tablespoons Kikkoman Teriyaki Sauce divided
¼ teaspoon Ground red pepper (cayenne)
4 teaspoons Distilled white vinegar
¾ pounds Romaine lettuce; separated
2 tablespoons Vegetable oil; divided
⅓ cup Roasted peanuts

Directions

Cut chicken into thin strips. Combine 1 Tbsp. _each_ cornstarch and teriyaki sauce, pepper and chicken; let stand 15 minutes. Meanwhile, combine remaining 1 Tbsp. cornstarch, 2 Tbsp. teriyaki sauce, vinegar and ¾ cup water; set aside. Wash lettuce leaves and pat dry; cut crosswise into 2-inch strips. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove.

Heat remaining 1 Tbsp. oil in same pan. Add lettuce; stir-fry 1 minute. Add chicken and teriyaki sauce mixture. Cook, stirring, until sauce boils and thickens. Remove from heat and stir in peanuts.

Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc.

Electronic format courtesy of Karen Mintzias Submitted By KAREN MINTZIAS On 03-23-95

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