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Kung Pao Chicken Stir-Fry

A home-style Kung Pao Chicken Stir-Fry made with Kikkoman Teriyaki Sauce, Ground Red Pepper, Distilled White Vinegar, and Vegetable Oil Divided. Keep it handy for the next time you cook it.

Ingredients

• 3 tbsp
• 1/4 tsp
• 4 tsp
• 2 tbsp

Method (preview)

1. 1

   Title: Kung Pao Chicken Stir-Fry

2. 2

   Categories: Main dish, Poultry, Stir-fry

3. 3

   Cut chicken into thin strips.

4. 4

   Combine 1 Tbsp. _each_ cornstarch and teriyaki sauce, pepper and chicken; let stand 15 minutes.

5. 5

   Meanwhile, combine remaining 1 Tbsp. cornstarch, 2 Tbsp. teriyaki sauce, vinegar and 3/4 cup water; set aside.

6. 6

   Wash lettuce leaves and pat dry; cut crosswise into 2-inch strips.

7. 7

   Heat 1 Tbsp. oil in hot wok or large skillet over high heat.

8. 8

   Add chicken and stir-fry 2 minutes; remove.

9. 9

   Heat remaining 1

10. 10

    Tbsp. oil in same pan. Add lettuce; stir-fry 1 minute. Add chicken and teriyaki sauce mixture. Cook, stirring, until sauce boils and thickens.

11. 11

    Remove from heat and stir in peanuts.

12. 12

    Reprinted with the permission of Kikkoman International Inc.

13. 13

    Electronic format courtesy of Karen Mintzias