Kung pao chicken stir-fry
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Kung pao chicken stir-fry
  Chicken    Stir Fry    Poultry  
Last updated 6/12/2012 12:53:41 AM. Recipe ID 15536. Report a problem with this recipe.
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      Title: Kung pao chicken stir-fry
 Categories: Main dish, Poultry, Stir-fry
      Yield: 4 Servings
 
      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.
  




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Recipe ID 15536 (Apr 03, 2005)

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