| 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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