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