Title: Kung Pao Chicken Stir-Fry
Categories: Main dish, Poultry, Stir-fry
Yield: 4 servings
1 Whole chicken breast
-- skinned and boned
2 tb Cornstarch; divided
3 tb Kikkoman Teriyaki Sauce
-- divided
1/4 ts Ground red pepper (cayenne)
4 ts Distilled white vinegar
3/4 lb Romaine lettuce; separated
2 tb Vegetable oil; divided
1/3 c Roasted peanuts
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
3/4 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
