Recipe - Kung Pao Chicken Stir-Fry

1 Whole chicken breast
skinned and boned
2 tablespoon Cornstarch; divided
3 tablespoon Kikkoman Teriyaki Sauce
divided
One fourth teaspoon Ground red pepper (cayenne)
4 teaspoon Distilled white vinegar
Three fourths pound 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
Three fourths cup water; set aside. Wash lettuce leaves and pat dry; cut crosswise
into 2inch strips. Heat 1 Tbsp. oil in hot wok or large skillet over
high heat. Add chicken and stirfry 2 minutes; remove. Heat remaining 1
Tbsp. oil in same pan. Add lettuce; stirfry 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 StirFrying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip