| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Main dish, Poultry, Stir-fry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Whole chicken breast |
|
|
skinned and boned |
| 2 |
T |
Cornstarch, divided |
| 3 |
T |
Kikkoman Teriyaki Sauce |
|
|
divided |
| 1/4 |
t |
Ground red pepper, cayenne |
| 4 |
t |
Distilled white vinegar |
| 3/4 |
lb |
Romaine lettuce, separated |
| 2 |
T |
Vegetable oil, divided |
| 1/3 |
c |
Roasted peanuts |
INSTRUCTIONS
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 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip
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