Yield: 6 Servings
|1||Whole chicken breast, skinned and boned|
|2 tablespoons||Cornstarch, divided|
|3 tablespoons||Kikkoman teriyaki sauce, divided|
|¼ teaspoon||Ground red pepper (cayenne)|
|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.
From: Kikkoman recipe booklet Posted by: Debbie Carlson 7/92