Recipe for Kung Pao Chicken Stir-Fry


1 whole chicken breast - skinned and; boned
2 tablespoon cornstarch; divided
3 tablespoon kikkoman teriyaki sauce - divided
1/4 teaspoon ground red pepper (cayenne)
4 teaspoon distilled white vinegar
3/4 lb romaine lettuce; separated
2 tablespoon vegetable oil; divided
1/3 cup roasted peanuts


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.

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