| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chicken, Chinese |
6 |
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 |
| 3/4 |
c |
Water |
| 4 |
T |
Distilled white vinegar |
| 3/4 |
lb |
Romaine lettuce |
| 2 |
T |
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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