Kung Pao Chicken Stir-Fry

* Exported from MasterCook II *

Kung Pao Chicken Stir-Fry

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chicken
Wok Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Whole Chicken Breast -- skinned and boned
2 Tbsp Cornstarch -- divided
3 Tbsp Kikkoman Teriyaki Sauce -- - divided
1/4 Tsp Ground red pepper (cayenne)
4 Tsp Distilled white vinegar
3/4 Lb Romaine lettuce -- separated
2 Tbsp Vegetable oil -- divided
1/3 C Roasted peanuts

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 3/4 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

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