Kung Pao Chicken Stir-Fry Recipe

Ingredients

• 2 boneless, skinless chicken breast halves, cut into thin strips
• 2 tablespoons cornstarch, divided use
• 3 tablespoons Kikkoman Teriyaki Marinade & Sauce, divided use
• ¼ teaspoon ground red pepper (cayenne)
• 4 teaspoons distilled white vinegar
• ¾ pound romaine lettuce, separated, washed and drained
• 2 tablespoons vegetable oil, divided use
• 1/3 cup roasted, salted peanuts

How to make Kung Pao Chicken Stir-Fry

1. Combine chicken, 1 tablespoon cornstarch, 1 tablespoon teriyaki sauce, and pepper; let stand 15 minutes.
2. Meanwhile, combine remaining cornstarch and teriyaki sauce, vinegar and ¾ cup water.
3. Cut lettuce crosswise into 2-inch strips.
4. Heat 1 tablespoon oil in wok or large skillet over high heat.
5. Add chicken and stir-fry 2 minutes; remove.
6. Heat remaining oil in same pan.
7. Add lettuce; stir-fry 1 minute.
8. Stir in chicken and sauce mixture.
9. Cook, stirring, until mixture boils and thickens.
10. Remove from heat; stir in peanuts.
11. Serve immediately.

Notes