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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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