1 whole chicken breast - skinned and, boned
2 tbsp cornstarch, divided
3 tbsp kikkoman teriyaki sauce - divided
1/4 tsp ground red pepper (cayenne)
4 tsp distilled white vinegar
3/4 lb romaine lettuce, separated
2 tbsp vegetable oil, divided
1/3 cup roasted peanuts
A Recipe for
Kung Pao Chicken Stir-Fry
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This is a recipe for Kung Pao Chicken Stir-Fry from the recipe cookbook of Recipes-to-go (Asian)
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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
Serves: 4
Kung Pao Chicken Stir-Fry Recipe brought to you by Recipes To-Go