Recipe - Kung Pao 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)
Three fourths cup Water
4 tablespoon Distilled white vinegar
Three fourths pound Romaine lettuce
2 tablespoon Oil, divided
1/3 cup Roasted peanuts

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 stirfry 2 minutes; remove. Heat remaining
1 Tb. oil in same pan. Add lettuce; stirfry 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini