Kung Pao Chicken Stir-Fry

Recipe Ingredients

1		Chicken breast - - skinned and boned
2 tablespoons	30ml	Cornstarch - divided
3 tablespoons	45ml	Kikkoman teriyaki sauce - - divided
1/4 teaspoon	1.3ml	Ground red pepper - (cayenne)
4 teaspoons	20ml	Distilled white vinegar
3/4 lb	340g / 11oz	Romaine lettuce - separated
2 tablespoons	30ml	Vegetable oil - divided
1/3 cup	78ml	Roasted peanuts

Recipe 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.

Source:
The Art of Stir-Frying Made Easy with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc.

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.