| 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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