---------- Recipe via Meal-Master (tm) v8.02

     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

 From:  Kikkoman recipe booklet Posted by: Debbie
 Carlson 7/92

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