Kung pao stir-fry
6 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) |
| ¾ | cup | Water |
| 4 | tablespoons | Distilled white vinegar |
| ¾ | pounds | Romaine lettuce |
| 2 | tablespoons | Oil, divided |
| ⅓ | cup | Roasted peanuts |
Directions
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