Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Whole chicken breast
-- skinned and boned
2 tb Cornstarch; divided
3 tb Kikkoman Teriyaki Sauce
-- divided
1/4 ts Ground red pepper (cayenne)
4 ts Distilled white vinegar
3/4 lb Romaine lettuce; separated
2 tb Vegetable oil; divided
1/3 c 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
3/4 cup water; set aside. Wash lettuce leaves and pat
dry; cut crosswise into 2-inch strips. Heat 1 Tbsp.
oil in hot wok or large skillet over high heat. Add
chicken and stir-fry 2 minutes; remove. Heat
remaining 1 Tbsp. oil in same pan. Add lettuce;
stir-fry 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 Stir-Frying Made Easy with Kikkoman
Sauces Reprinted with the permission of Kikkoman
International Inc. Electronic format courtesy of Karen
Mintzias

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