| 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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