Name: Kung Pao Chicken Stir-Fry
Ingredients: 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

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CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains		Main dish, Poultry, Stir-fry	4	Servings

INGREDIENTS

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

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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