kung pao stir-fry

Categories
Chinese
Chicken
Yield
6 Servings
MeasureIngredient
Whole chicken breast, skinned and boned
2 tablespoons Cornstarch, divided
3 tablespoons Kikkoman teriyaki sauce, divided
¼ teaspoon Ground red pepper (cayenne)
¾ cup Water
4 tablespoons Distilled white vinegar
¾ pounds Romaine lettuce
2 tablespoons Oil, divided
⅓ cup 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 ¼" pieces.

Serves: 4

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

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