| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Chicken | 6 | 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) |
| 3/4 | c | Water |
| 4 | tb | Distilled white vinegar |
| 3/4 | lb | Romaine lettuce |
| 2 | tb | Oil, divided |
| 1/3 | c | Roasted peanuts |
INSTRUCTIONS
Cut chicken into thin strips. Combine 1 Tb. each cornstarch and teriyaki sauce with red pepper in small bowl; stir in chicken. Let stand 15 minutes. Meanwhile, combine water, remaining 1 Tb. cornstarch and 2 Tb. teriyaki sauce with vinegar; set aside. Separate and rinse lettuce; pat dry. Cut leaves crosswise into 2" strips. Heat 1 Tb. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1 Tb. oil in same pan. Add lettuce; stir-fry 1 minute. Stir in chicken and teriyaki sauce mixture. Cook and stir until mixture boils and thickens. Remove from heat; stir in peanuts. Serve immediately. Note: I think I would substitute onion pieces for the lettuce, perhaps 1 lg. onion, cut into 1/4" pieces. Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson 7/92 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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