Kung pao stir-fry
Stir Fry Chinese Chicken
Last updated 6/12/2012 1:21:33 AM. Recipe ID 53802. Report a problem with this recipe.
Title: Kung pao stir-fry
Categories: Chinese, Chicken
Yield: 6 Servings
1 Whole chicken breast,
-skinned and boned
2 tb Cornstarch, divided
3 tb Kikkoman teriyaki sauce,
1/4 ts Ground red pepper (cayenne)
3/4 c Water
4 tb Distilled white vinegar
3/4 lb Romaine lettuce
2 tb Oil, divided
1/3 c 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
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