Kung pao chicken stir-fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole chicken breast skinned and boned | |
| 2 | tablespoons | Cornstarch; divided |
| 3 | tablespoons | Kikkoman Teriyaki Sauce divided |
| ¼ | teaspoon | Ground red pepper (cayenne) |
| 4 | teaspoons | Distilled white vinegar |
| ¾ | pounds | Romaine lettuce; separated |
| 2 | tablespoons | Vegetable oil; divided |
| ⅓ | cup | Roasted peanuts |
Directions
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 ¾ 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 Submitted By KAREN MINTZIAS On 03-23-95