Kung pao chicken stir-fry

Main Ingredient: Poultry Chicken Peanuts
Preparation: Stir-fried
Course: Various Main Dishes
Yield:

Kung pao chicken stir-fry ingredients

1 Whole chicken breasts
-skinned and boned
2 T Cornstarch, divided
3 T Kikkoman Teriyaki Sauce
-- divided
1⁄4 t Ground red pepper (cayenne)
4 t Distilled white vinegar
3⁄4 lb Romaine lettuce, separated
2 T Vegetable oil, divided
1⁄3 c Roasted peanuts

Cooking Kung pao chicken stir-fry

1. Cut chicken into thin strips.
2. Combine 1 tbsp.
3. _each_ cornstarch and teriyaki sauce, pepper and chicken; let stand 15 minutes.
4. Meanwhile, combine remaining 1 tbsp.
5. cornstarch, 2 tbsp.
6. teriyaki sauce, vinegar and ¾ cup water; set aside.
7. Wash lettuce leaves and pat dry; cut crosswise into 2-inch strips.
8. Heat 1 tbsp.
9. oil in hot wok or large skillet over high heat.
10. Add chicken and stir-fry 2 minutes; remove.
11. Heat remaining 1 tbsp.
12. oil in same pan. Add lettuce; stir-fry 1 minute.
13. Add chicken and teriyaki sauce mixture.
14. Cook, stirring, until sauce boils and thickens.
15. Remove from heat and stir in peanuts.