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.