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| Kung Pao Stir-Fry Recipe |
Category: Chicken / Chinese
Rating:
N/A
Servings: 6
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Ingredients
1 whole chicken breast, skinned and b; oned
2 tablespoon cornstarch, divided
3 tablespoon kikkoman teriyaki sauce, divided
1/4 teaspoon ground red pepper (cayenne)
3/4 cup water
4 tablespoon distilled white vinegar
3/4 lb romaine lettuce
2 tablespoon oil, divided
1/3 cup roasted peanuts
Cooking Directions:
Cut chicken into thin strips. Combine 1 Tb. each cornstarch and teriyaki sauce with red pepper in small bowl; stir in chicken. Let stand 15 minutes. Meanwhile, combine water, remaining 1 Tb. cornstarch and 2 Tb. teriyaki sauce with vinegar; set aside. Separate and rinse lettuce; pat dry. Cut leaves crosswise into 2" strips. Heat 1 Tb. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1 Tb. oil in same pan. Add lettuce; stir-fry 1 minute. Stir in chicken and teriyaki sauce mixture. Cook and stir until mixture boils and thickens. Remove from heat; stir in peanuts. Serve immediately.
Note: I think I would substitute onion pieces for the lettuce, perhaps 1 lg. onion, cut into 1/4" pieces. Serves: 4
From: Kikkoman recipe booklet Posted by: Debbie Carlson 7/92
chinese,chicken
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