1 whole chicken breast, skinned and b, oned
2 tbsp cornstarch, divided
3 tbsp kikkoman teriyaki sauce, divided
1/4 tsp ground red pepper (cayenne)
3/4 cup water
4 tbsp distilled white vinegar
3/4 lb romaine lettuce
2 tbsp 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
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
Serves: 6
Recipe Categories: Asian; Chinese
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