Title: KUNG PAO STIR-FRY
Categories: Chinese, Chicken
Yield: 6 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)
3/4 c Water
4 tb Distilled white vinegar
3/4 lb Romaine lettuce
2 tb Oil, divided
1/3 c Roasted peanuts
Cut chicken into thin strips. Combine 1 Tb. each
cornstarch and teriyaki sauce with red pepper in small
bowl; stir in chicken. Let stand 15 minutes.
Meanwhile, combine water, remaining 1 Tb. cornstarch
and 2 Tb. teriyaki sauce with vinegar; set aside.
Separate and rinse lettuce; pat dry. Cut leaves
crosswise into 2" strips. Heat 1 Tb. oil in hot wok
or large skillet over high heat. Add chicken and
stir-fry 2 minutes; remove. Heat remaining 1 Tb. oil
in same pan. Add lettuce; stir-fry 1 minute. Stir in
chicken and teriyaki sauce mixture. Cook and stir
until mixture boils and thickens. Remove from heat;
stir in peanuts. Serve immediately.
Note: I think I would substitute onion pieces for the
lettuce, perhaps 1 lg. onion, cut into 1/4" pieces.
Serves: 4
