Kung Pao Stir Fry Recipe
Yield: 6 servings
1 Whole chicken breast, skinned and boned
2 tb Cornstarch, divided
3 tb Kikkoman teriyaki sauce, divided
1/4 ts Ground red pepper (cayenne)
3/4 c Water
4 tb Distilled white vinegar
3/4 lb Romaine lettuce
2 tb Oil, divided
1/3 c 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.
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