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Kung Pao Chicken Stir-Fry

Kung Pao Chicken Stir-Fry is a chicken recipe made with Cornstarch Divided and Kikkoman Teriyaki Sauce. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 3 tbsp

Method (preview)

1. 1

   Categories: Main dish, Poultry, Stir-fry 1 Whole chicken breast

2. 2

   Divided 1/4 ts Ground red pepper (cayenne)

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