Basic information

Name:
Kung pao chicken stir-fry
Yield:
4
Categories
Lang:
en
User:
matiaspalomec



Ingredients

4 tsp
 Distilled white vinegar
333333333333 c
 Roasted peanuts
3/4 lb
 Romaine lettuce; separated
3 Tbs
 Kikkoman Teriyaki Sauce - divided
2 Tbs
 Cornstarch; divided
2 Tbs
 Vegetable oil; divided
1/4 tsp
 Ground red pepper (cayenne)
 Whole chicken breast - skinned and boned



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.

Sauces Reprinted with the permission of Kikkoman
International Inc. Electronic format courtesy of Karen
Mintzias

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