Title: Kung Pao Chicken Stir-Fry
Categories: Entree Poultry Stirfry
Yield: 4 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)
4	ts	Distilled white vinegar
3/4	lb	Romaine lettuce; separated
2	tb	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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